The Cake of Choice for the New Season…
Probably one of my favourite sweet treats is a carrot cake. It may seem like an old lady thing, but to me, it’s delicious and I love it. It’s the season for this cake, with Spring nowhere, this recipe is ready to be a show stopper at your afternoon teas.
This recipe is a classic BBC one that I’ve tweaked. Most carrot cakes follow a simple recipe, but with this, you can really tweak it to your liking. For me, I like to add a decaf espresso in there so you get the same taste without the jolt. This can be the same with the nuts. Now walnuts in carrot cake but if you’re allergic or simple don’t like it, then, by all means, exclude them from your recipe.
Carrot Cake & Vanilla Cream Cheese Frosting.
You honestly cannot go wrong with this recipe. Serve at a spring party, an afternoon tea or a birthday party. Or, whip one up for the home and enjoy a slice (or two) for dessert.
Carrot Cake & Vanilla Cream Cheese Frosting
- 3 eggs
- ½ cup caster sugar
- 1 cup self-raising flour
- ¾ cup plain flour
- 1 cup olive oil
- ½ tsp baking soda
- 1 tsp mixed spice
- ½ tsp ground ginger
- 2 cups grated carrot
- ½ cup chopped walnuts
Vanilla Cream Cheese Frosting
- 200 g cream cheese
- 80 g salted butter
- 1 tsp vanilla extract
- 3½ cups icing sugar
- For the cake, preheat the oven to 160C. Grease and line base and sides of 2 x 20cm pans. In a mixer, beat eggs and both sugars until thick and fluffy, gradually add both flours and oil at the same time. Add bicarb of soda, mixed spice and ground ginger and combine. Fold in grated carrot and walnuts.
- Pour cake batter evenly into cake pans (this is very important, so you get even cake layers). Bake for 30 –35 minutes or until the cake is golden and a skewer comes out clean from the centre. Remove from the oven and cool in pans for 5 minutes before placing on a cooling rack.
- For cream cheese frosting, in a mixer combine cream cheese, vanilla and butter until smooth. Gradually add icing sugar and mix until light and creamy.
- To serve, slice some of the tops of each cake, so they have a flat surface. Spread the frosting on the base of the cake and place it in the fridge to chill for 20 minutes to set the frosting. Then place the other half of the cake on top and gently press down, so they sit well, then spread the remaining frosting on top. Sprinkle over the walnuts and chill in the fridge until ready to serve.