Conversations & Creations · From my kitchen
A moist carrot cake with cinnamon and walnuts, layered with a simple cream-cheese icing.
Ingredients
- 300 g brown sugar
- 3 eggs
- 300 ml oil
- 300 g plain flour
- 1 teaspoon baking soda
- 1¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- A pinch of salt
- 1 teaspoon vanilla essence
- 300 g finely grated carrots
- 1 full cup crushed walnuts
- For the icing: 300 g icing sugar and 125 g cream cheese
Method
- Preheat the oven to about 190 °C (gas mark 1 in the original notes). Grease and line two cake tins.
- Beat the sugar and eggs together, adding the eggs one at a time.
- Add the oil and vanilla and beat again.
- Sift the baking powder, baking soda, salt and flour together, then fold into the wet mixture.
- Fold in the grated carrots and walnuts.
- Divide between the two tins and bake for 20–25 minutes, or until a tester comes out clean.
- Mix the icing sugar and cream cheese until smooth and thick. Sandwich the cakes with some icing, then cover the top with the rest.
