Carrot cake with cream cheese frosting
Description
Simple carrot and walnut cake with a delicious cream cheese frosting.
Ingredients
- 300 g Muscovado sugar
- 2 Eggs (beaten)
- 100 ml Whole milk
- Juice of half a lemon
- 50 ml Orange juice
- 300 ml corn oil
- 300 g Plain flour
- 1 tea spoon (tsp) Bicarbonate of soda
- 1 tea spoon (tsp) Baking powder
- 1 tea spoon (tsp) Ground cinnamon
- 1/2 tea spoon (tsp) Ground ginger
- 1/2 tea spoon (tsp) Salt
- 1/2 tea spoon (tsp) Vanilla extract
- 300 g Grated carrot
- 100 g Shelled walnuts (chopped)
- 600 g Icing sugar
- 100 g Unsalted butter (softened)
- 250 g Cream cheese (cold)
For the cake
For the frosting
Instructions
- Pre-heat the oven to 170 c / 325 f and grease and line 2 x 20 cm tins
- Add the lemon juice to the milk to sour it. (Alternatively you could use buttermilk).
- Add the orange juice to the milk also.
- Place the sugar, eggs, soured milk, oil and vanilla extract in a free-standing mixer and beat to combine.
- In a separate bowl combine the flour, bicarb, baking powder, cinnamon, ginger and salt.
- Slowly add the dry ingredients to the wet and continue to beat until smooth.
- Add the grated carrots and chopped walnuts then stir by hand to distribute evenly.
- Pour into the two tins and level the mixture
- Place in the preheated oven for about 40 min or until a cake tester / knife comes out clean.
- Turn out onto racks to cool
- In a free-standing mixer beat the icing sugar and butter together until combined.
- Add the cream cheese and beat at a medium speed for about 5 minutes until the mixture is light and fluffy. Be careful not to over beat the frosting or the cream cheese will split and become runny.
- Use a palate knife to spread the frosting evenly and add extra chopped walnuts on top for decoration
For the cake
For the frosting
Carrot Walnut Cake Orange Traditional
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