This gorgeous recipe boasts walnuts and plentiful oil to birth a moist, well-textured, fluffy cake. And if those aren't enough adjectives for you, just look at that sweet, sweet photo.
This has got to be the tastiest carrot cake recipe ever and once you've tried it, no other recipe will ever be good enough. I can guarantee that each time you'll end up with a soft yet dense, moist cake with a lovely texture topped with a rich, creamy, delicious cream cheese frosting. The two paired together are a match made in heaven.
They compliment each other very well,you can't have one without the other.
Ingredients: Time: 90 minutes
For the carrot cake:
3 eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1tsp baking powder
1tsp ground cinnamon
1/2tsp ground ginger
1/2tsp salt
1/4tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped (optional)plus extra whole walnuts to decorate with
For the Cream Cheese Frosting:
- 300g icing sugar, sifted
- 50g unsalted butter (at room temp)
- 125g cream cheese, cold
- 1/4 tsp vanilla extract
Method:
1. Preheat the oven to 170 Degrees Celsius and prepare two cake tins with greaseproof paper inside of them.
2. Combine the sugar, eggs and oil in a stand mixer. Ensure it is all incorporated well before moving onto the next step.
3. Combine all the dry ingredients and vanilla extract together and gradually adding it to the egg mixture. (Try not to over mix the mixture in the stand mixer.)
4. Once the mixture has come together, stir in the grated carrots and walnuts using a wooden spoon. Ensure it is all evenly distributed in the cake mixture.
5. Pour the mixture into the prepared cake tins and bake in the oven for 25-30 minutes then leave to cool on a wire rack before handling. (If there's more mixture in each tin, they will take longer in the oven to cook through.)
6. Whilst the cakes cool down, prepare the cream cheese frosting by beating the sifted icing sugar, butter, cream cheese and vanilla extract in a stand mixer. Once it has come together well, don't over mix as it can become runny quite quickly.
7. Lastly, you can assemble the cake by trimming the top of both cakes if they are not flat. Then place one of the cakes onto a cake stand and spread a generous layer of cream cheese frosting using a palette knife.
8. Carefully place the last cake on top and spread another generous layer of cream cheese frosting to cover the top of the cake. Decorate the top with walnuts and a light sprinkle of cinnamon and ENJOY!
Let me know in the comments if you've tried the recipe! I'd love to know.
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