Carrot Cake with Cream Cheese Frosting

Two layers of moist carrot cake, sandwiched together with sweet creme cheese frosting, dusted and cinnamon and sprinkled with chopped walnuts. A classic bake, perfect for your Easter Sunday celebrations! SONY DSC SONY DSC

Ingredients (makes  a two layer 8inch cake)

300g soft light brown sugar
4 medium eggs, at room temp
300ml sunflower oil
150g self-raising flour
150g wholemeal self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
300g carrots, grated
Zest of a large orange
100g walnuts, chopped
100g sultanas

For the cream cheese frosting:
100g full-fat cream cheese (cold from the fridge)
200g icing sugar
35g unsalted butter (at room temp)
Cinnamon, for dusting
20g extra walnuts, to decorate

Method
Preheat the oven to 180°C. Grease and line two 8inch round baking tin with greaseproof paper.

Put the sugar, eggs, oil and vanilla extract into a large mixing bowl and beat until all the ingredients are well mixed (don’t worry if it looks slightly split). In a separate bowl combine the flours, baking powder, cinnamon, ginger, and orange zest.

Slowly add the wet ingredients into the dry and continue to beat until everything is just combined (be careful not to overmix). Finally, fold in the grated carrot, sultanas and chopped walnuts into the until entirely covered with mixture.

Divide the mixture evenly between the two tins, tapping them lightly on the side to remove any air bubbles, and bake in the oven for 40-50 mins until the cake has turned a golden colour and a skewer inserted in the middle comes out clean. Leave to completely cool before removing the cakes from the tins.

Once the cake is cooled, make your frosting by first beating the butter with an electric whisk until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to overbeat as this will make the cream cheese loosen and too liquid*  Finally, sift in half the icing sugar and beat together, add the remaining icing sugar and mix again.

Spread half of the frosting on top of one of the cakes, place the other on top and do the same. Dust the cake with cinnamon and dot the walnuts on top of the cake. Slice into 8/10 and serve!

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One thought on “Carrot Cake with Cream Cheese Frosting

  1. Jeansandom says:

    Carrot cake just right not too sweet moist and good flavour , love the walnuts a good contrast flavour.
    Please tell me when to use eggs cold from fridge and when at room temperature ?
    I usually use at room temperature. Your interested granny x.

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