Description
It seems that the British like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So I decided to create this family favourite just the way we Aussies like it! Heavily spiced, chunky and with a lot of carrot.
Ingredients
- 2 cups Self Raising Flour
- 1 teaspoon Salt
- 1-½ teaspoon Ground Cinnamon
- 1-½ teaspoon Ground Allspice
- 1 cup Brown Sugar
- 100 grams Walnuts, Roughly Chopped
- 3 cups Carrot, Grated
- 3 whole Eggs, Lightly Beaten
- 1-½ cup Vegetable Oil
- FOR THE ICING:
- 100 grams Cream Cheese
- 55 grams Unsalted Butter (small Cubes And Room Temperature)
- 1 cup Icing Sugar
- ½ teaspoons Vanilla Essence
Preparation
Preheat oven to 180ºC (355ºF). Grease and line the base of a 9-inch (23cm) diameter cake tin. Set aside.
Sift flour, salt and spices into a large mixing bowl. Add brown sugar and mix together with a whisk.
Create a well in the centre of dry ingredients and add chopped walnuts, grated carrot, lightly whisked eggs and vegetable oil. Mix together until thoroughly combined.
Pour batter into prepared cake tin, spread evenly and place in the oven to bake for 45 minutes or until a skewer inserted into the middle of cake is removed clean.
Move cake (in the tin) to the fridge to chill before starting on frosting.
Once completely cooled, retrieve cake from the fridge, and start working on icing. Place cream cheese, butter, sugar and vanilla essence into a clean mixing bowl and beat with electric beaters until well combined and pale in colour.
Spread evenly atop carrot cake (while still in its tin). Gently lift cake out of its tin and run the back of a knife around the edge of the cake to leave a straight edge on icing.
Decorate as desired.
