Carrot Cake
This cake is a classic that has never failed me. I love making it for a birthday or special occasion - the cake itself is moist but not too heavy, which works well with the indulgent vanilla cream cheese icing.
Carrot Cake
Serves: 8
Ingredients
Carrot Cake
- 300g self-raising flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 220g light brown sugar
- 220g carrots, peeled and coarsley grated
- 250ml sunflower oil
- 4 large eggs
- 70g walnuts, roughly chopped
Cream Cheese Icing
- 110g butter, room temp
- 225g cream cheese, room temp
- 200g icing sugar
- The seeds from half a vanilla bean or 1 tsp vanilla extract
Instructions
- Preheat the oven to 180C.
- Line two 8-inch cake tins with greaseproof paper and grease the sides with a bit of oil.
- Beat together all of the ingredients for the carrot cake (except for the walnuts) until combined.
- Fold in the walnuts.
- Spoon the mixture into the two cake tins and bake for 35 minutes.
- For the icing, beat together the butter and cream cheese until combined.
- Sift in the icing sugar and beat for a few minutes until the icing is pale and fluffy.
- If the icing is too soft, put it in the fridge for 30 minutes and then beat it for a minute or so before using.
- Just before serving the cake, spoon half of the icing on top of the first cake and spread it out. Top with the second cake. Spoon the remaining icing over the second cake and stud with 8 whole walnuts for decoration (optional).
