Directions
- 1Pre-heat oven to 140 degrees Celsius convection or 160 degrees Celsius conventional setting.
- 2In a bowl, sift together plain flour, baking powder, baking soda, cinnamon powder, nutmeg and salt.
- 3In a larger bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
- 4Gradually add flour mixture.
- 5Fold in grated carrots.
- 6Pour into a 24cm square pan.
- 7Bake for 35 minutes at 140 degrees Celsius convection or 160 degrees Celsius conventional oven.
- 8Allow cake to cool.
- 9Prepare cream cheese frosting by mixing (with an electric mixer) cream cheese, butter, icing sugar, vanilla extract and lemon juice. Mix thoroughly until it looks lighter and smooth.
- 10Frost top and all sides of the cooled cake. Make it as smooth as possible.
- 11Decorate sides of the cake with chopped walnut.
- 12Slice and enjoy!
Ingredients
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- 0.5 nutmeg
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.75 cup brown sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups grated carrots
- 1 cup chopped walnuts (for topping)
- 168 g cream cheese
- 112 g unsalted butter
- 285 g icing sugar
- 0.75 tsp vanilla extract
- 0.75 tbsp lemon juice
Equipment
ovenbowlelectric mixer24cm square pan
Tips
- Allow cake to cool before frosting.
- Mix frosting thoroughly with an electric mixer until it looks lighter and smooth.
- Frost the cake as smooth as possible.
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