Directions
- 1Pre-heat conventional oven to 160 degrees Celsius. (convection oven: 140 degrees celsius)
- 2In a bowl, whisk together sifted flour with baking powder, baking soda, cinnamon powder, nutmeg and salt.
- 3In another bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
- 4Gradually add flour mixture.
- 5Fold in grated carrots and chopped walnuts.
- 6Pour equally into two 24cm round pan.
- 7Bake at 160 degrees Celsius conventional oven for 45 minutes. (140 degrees Celsius convection oven for 45 minutes)
- 8Let cakes cool down completely, then remove from pans and cut dome tops.
- 9Make the cream cheese buttercream (recipe below).
- 10Top the first cake with cream cheese buttercream.
- 11Put the second cake on top, then cover whole cake with the rest of the buttercream.
- 12Decorate cake (top and side) with chopped walnuts.
- 13Slice and serve. Enjoy!
- 14Mix unsalted butter, cream cheese, icing sugar, vanilla extract, and lemon juice altogether until soft and smooth for the cream cheese buttercream.
Ingredients
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- 0.25 nutmeg
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.75 cup brown sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups grated carrots
- 0.5 cup chopped walnuts
- 0.5 cup chopped walnuts (for topping)
- 112 g unsalted butter
- 168 g cream cheese
- 285 g icing sugar
- 0.75 tsp vanilla extract
- 0.75 tsp lemon juice
Equipment
conventional ovenconvection ovenbowlwhisk24cm round pan
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