CARROT CAKE
I you asked me if I wanted a carrot cake, I would probably say; “no thanks”
But if you asked my wife the same question, she would give a resounding; “yes please!”
So that is why I am making this cake and sharing this recipe, to remind me to make my wife more carrot cakes and make the most of the million carrots we always seem to have in the fridge!
Makes one big 20cm round cake
Cake Ingredients
125g olive oil
150g caster sugar
165g brown sugar
3 large eggs
2 teaspoons vanilla essence
200g peeled grated carrot
60g chopped walnuts
300g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoons ground cinnamon
1 teaspoon nutmeg (or mixed spice)
Pinch of salt
Cream Cheese Icing
250g cream cheese, softened
60g butter, softened
500g icing sugar
2 teaspoons lemon juice
Method
Cake
Step 1. Preheat oven to 150°C fan-forced. Grease and line a 20cm round cake tin. In a large bowl, whisk together the oil, caster sugar, brown sugar, eggs, and vanilla until well combined and a bit fluffy.
Step 2. Stir in the grated carrot. Then fold through the chopped nuts. Sift in the flour, bicarb soda, cinnamon, nutmeg, and salt. Gently fold until just combined, try not to over mix here.
Step 3. Pour into the tin and bake for 65-75 minutes or until a skewer comes out clean or with just a few moist crumbs. The top should spring back when lightly touched. It does take a while to make this cake, so keep an eye on it and try not to rush things or turn up the oven extra hot!
Remove from oven and cool in the tin for 15 minutes, then turn out onto a wire rack. Allow to cool fully before starting the icing process.
Icing
Step 1. In a stand mixer, beat the softened cream cheese and butter until smooth. Add the lemon juice and best through
Step 2. Gradually beat in the icing sugar until light and fluffy.
Step 3. Once the carrot cake is fully cooled you can then ice the cake. Get it on nice and thick and even. Place in fridge if needed to really set the icing and then serve.
