🥕🥕🥕 Who doesn’t love Carrot Cake!!! An easy cake to make, Carrot Cake is moist, packed with walnuts, spiced flavours of cinnamon and nutmeg, and perfect iced with cream cheese frosting. I sometimes add a cup of coconut, or slithered almonds… whatever inspires me as I’m pulling the ingredients out of the pantry.You can also swap the walnuts for pecan nuts.
🥕 INGREDIENTS 🥕 4 eggs 225g white sugar (1 Cup) 200g dark brown sugar (1 Cup) 250ml sunflower oil 125g Self Raising Flour (1 Cup) 125g plain flour (1 Cup) 1 ½ teaspoons Cinnamon ½ teaspoon nutmeg 3 Cups grated carrot (2-3 large carrots) 100g roughly chopped walnuts. (I break each walnut half into 4 by hand) 🥕
Heat oven to 180°C. Grease and line the bottom and sides of a 20cm round cake pan with baking paper. In large bowl, beat the eggs with an electric mixer, and then add both sugars. Add the oil and mix until eggs, sugar and oil is combined. Add the flours, cinnamon, nutmeg, and beat to incorporate all ingredients. Use a wooden spoon and stir in the grated carrots and the nuts. Pour into prepared cake pan and bake for circa 1 hour. Remove the cake from the oven when the top of the cake is golden and a skewer inserted into the center of the cake comes out clean. Remove the cake from the pan and transfer it to a wire rack to finish cooling.
Cream Cheese Frosting The quantity below will yield enough to frost the cake plus 6 – 8 cupcakes. The quantity of icing sugar may differ a little each time you make this, and honestly I just keep adding icing sugar until the frosting is as thick as I want it and I usually add about 600 – 700g. 125g butter 250g cream cheese 500g icing sugar 2 teaspoons excellent quality vanilla extract Use an electric mixer and beat together the butter and the cream cheese. Scrape the sides of the bowl a couple of times as you do this. Slowly add the icing sugar, and the vanilla. Beat on high until the frosting is smooth, light and fluffy.
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