Matcha Carrot Cake with Matcha Cream Cheese Icing

Who of you doesn't love carrot cake? Well, we've kicked things up a notch this #MatchaMonday with our matcha carrot cake with matcha cream cheese icing.

Matcha Carrot Cake with Matcha Cream Cheese Icing

Ingredients:

Carrot Cake:

• 2 eggs
• ¾ cup melted butter
• 1 tsp vanilla
• 1 cup brown sugar
• 2 cups grated carrot
• 1 tbsp molasses
• 1 cup plain flour
• 1 tsp bicarb soda
• 2 tsp ground cinnamon
• ½ tsp ground cumin
• 2 tsp ground ginger
• pinch salt
• ½ tsp Culinary matcha

Cream Cheese Icing:

• 375g cream cheese, softened
• 1/3 cup icing sugar
• 2 lemons
• ½ tsp Culinary matcha

• Orange marmalade

Method:

1. Preheat oven to 170C. Grease and line two 20cm round cake tins.
2. For the Carrot Cake, combine eggs, vegetable oil, vanilla, brown sugar, grated carrot and molasses in a bowl and whisk to combine.
3. Sift remaining ingredients into a large bowl and stir to combine. Add the wet ingredients and mix well to combine. Divide the cake batter between the two cake tins and smooth the surface with a spatula.
4. Bake for 18-20 minutes in the pre-heated oven until cakes are light golden and a skewer comes out clean when inserted into centre. Once cooked, remove cakes from oven and cool in tins for 10 minutes. Once cooled, invert onto wire racks and set aside to cool completely.
5. For the Cream Cheese Icing, beat cream cheese in a stand mixer until smooth. Sift in icing sugar and matcha and add lemon juice and beat until smooth and fluffy. Set aside until needed.
6. To assemble the cake, place one onto serving plate. Spread with cold Marmalade and half of the Cream Cheese Icing. Place the remaining cake on top. Spread or pipe on remaining icing. Top with toppings of your choice.

The sweetness of the carrot cake is wonderfully balanced out by the tartness of the icing and it's super yum! 

Scarlett Says:

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“It’s so delicious I just can't stop!”