Carrot Cake
Keep calm and carrot on with this delicious cake!
Ingredients
For the cake:
75g plain flour.
1/2 tsp of baking powder.
1/2 tsp of baking soda.
1/2 tsp of cinnamon powder.
1/2 tsp off ginger powder.
1 egg, room temperature.
75g soft brown sugar.
1/2 tsp vanilla extract.
75g of vegetable oil.
1 large carrot, grated.
Pinch of salt.
For the cream cheese frosting:
25g softened butter.
80g softened cream cheese.
squeeze fresh lemon juice.
100g icing sugar.
Handful chopped walnuts for topping, optional.
Method - Cake
1. Preheat oven to 350F (175F).
2. Prepare an 11×7 or 9×9-inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
3. Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
4. In another bowl, whisk the eggs and sugar for 2 minutes or until well combined.
5. Add the vanilla and the vegetable oil and mix until combined.
6. Add the dry ingredients into the wet ingredients and mix until incorporated. Don’t over mix, a few flour streaks are ok.
7. Add the grated carrots and walnuts, if using, and fold in with a spatula. Don’t mix too much.
8. Pour the batter into the prepared pan and bake for around 15 – 20 minutes or until a toothpick inserted near the centre comes out clean. Let cake cool completely before frosting.
9. When the cake is cooled spread the cream cheese frosting, (see below), over the top then sprinkle the walnuts over the frosting, if using.
Method - Frosting
1. Beat the butter until softened and fluffy.
2. Add the soft cream cheese and beat until combined and light and fluffy.
3. Sift in the icing sugar and mix until combined.
4. Add a squeeze of lemon juice (optional) and mix until combined.
5. Store in the fridge until ready to use.
