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Carrot Cake

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 Slices
Course: Baking
Ingredients Method

Ingredients
  

Cake
  • 4 medium sized carrots
  • 70 grams packet of walnuts
  • 1 cup brown sugar
  • 1/2 cup oil
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoons nutmeg
  • 3 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
Cream cheese icing
  • 125 grams cream cheese
  • 50 grams butter
  • 2 teaspoons vanilla extract
  • 2 cups icing sugar
  • apricots, walnuts, cranberries and walnuts for decorating

Method
 

Cake
  1. Preheat oven to 160 ℃ and line a large cake pan with baking paper
  2. Peel and grate the carrots and set aside
  3. Finely dice walnuts set aside
  4. In a large bowl combine sugar, oil and spices
  5. Add in the eggs and beat together well
  6. Add your prepared carrots and walnuts to your bowl. Give it a quick mix together to combine.
  7. Put all of your remaining ingredients into your bowl and mix together well
  8. Spoon your cake batter into the prepared cake pan
  9. Bake your cake for 30 minutes and then cover with a piece of tin foil
  10. Return the cake to the oven and bake, covered for a further 25 minutes or until the cake is fully cooked.
  11. Remove the cake from the oven and it allow to cool fully before icing
Cream cheese icing
  1. Place the cream cheese and butter in a bowl and allow it to soften at room temperature.
  2. Using a electric whisk, combine the cream cheese and butter with your vanilla. whisk until smooth.
  3. Continue whisking while you add in the icing sugar a little bit at a time.
  4. Whisk until all of the icing is smooth and spreadable
  5. Ice your cake with the cream cheese icing and decorate with diced, dried apricots, cranberries, pumpkin seeds and walnuts