Carrot cake — what’s not to love right? A lovely comfort cake crammed full with walnuts and raisins – we omitted the latter for this recipe – it is always a favourite teatime or anytime treat.
2 cups flour
1 tsp baking powder
3/4 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg, grated
2 cups golden sugar
4 eggs, large
1 cup vegetable oil
Approx. 3 cups grated carrots
1 cup walnuts
CREAM CHEESE FROSTING
8 oz cream cheese, soft
11 tbsp butter, soft
1 1/2 cup icing sugar
1 tbsp vanilla
1 tsp butter for greasing pan
First things first. Grease your pan, I used a 20cm springform pan.
In a bowl add all the dry ingredients and combine.
Put the sugar in the bowl of a mixer and add the eggs one at a time, mix
Pour in the oil.
One cup at a time add the dry ingredients and gently mix. At this point you should have a nice light batter,
Toss in the grated carrots along with the walnuts and stir until everything is well combined.
Pour mixture into the greased pan and put into the preheated oven,350F
One hour later check the cake, insert a skewer into the middle, if it comes out clean your good to go, if not give it another 10 minutes.
Transfer onto a wire rack and let cool. Meanwhile let’s get that frosting done!
In a clean bowl add the cream cheese and beat until nice and smooth.
To this add the softened butter beat again.
Make sure you sift the icing sugar into the bowl 1 tablespoon at a time until you have a lovely light mixture. Finish with the vanilla.
Once the sponge is cooled right down ice it with the frosting and decorate with more walnuts if desired.