Carrot cake with walnuts and cream cheese icing

Carrot cake with walnuts and cream cheese icing

Carrot cake with walnuts and a scrumptious vanilla cream cheese icing, a beautifully moist and flavourful cake that is popular not only for Easter, but all year round.

Course: Dessert
Servings: 6 people
Author: Daniela Anderson

Ingredients

• 300 g plain flour
• 250 ml sunflower oil
• 4 eggs
• 160 g granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp grated nutmeg
• 1 tsp vanilla extract
• 200 g grated carrots
• 50 g chopped walnuts

For the cream cheese icing

• 180 g full-fat cream cheese
• 50 g butter, soften
• 100 g icing sugar
• 1/2 tsp vanilla extract

Instructions

1. To make the sponge, add the eggs, granulated sugar and oil to a bowl and whisk well until you get a smooth, thick consistency.
2. Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.
3. Preheat the oven to 180 degrees C.
4. Oil and flour a round cake tin, and add the batter to it.
5. Bake for 35-40 minutes until the cake is firm to touch and well risen with a golden brown colour.
6. Remove from the tin and allow it to cool.
7. Meantime, make the icing by mixing the sugar, cream cheese, butter and vanilla extract together. Do not overbeat, as the icing could become runny.
8. Once the sponge has cooled down, use a kitchen knife to cut it either in half or in 3, spread icing on each layer, top and sides and decorate with chopped walnuts.

source : http://www.mygorgeousrecipes.com

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