For a real crowd favourite try Curtis Stone’s sensational carrot cake with cream cheese frosting.
INGREDIENTS
CAKE
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300g carrots, peeled and grated on a box grater
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250g walnuts, roughly chopped
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2 free range eggs
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1 cup raw sugar
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3/4 cup canola oil
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1 teaspoon vanilla essence
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 cup plain flour
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1 teaspoon baking powder
ICING
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1 cup icing sugar
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100g cream cheese, softened
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45g unsalted butter, softened
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1 teaspoon lemon juice
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1 lemon, zest, finely grated
METHOD
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Step 1Preheat oven to 180⁰C and line a 24x12cm loaf tin with baking paper.
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Step 2Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend.
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Step 3Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend.
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Step 4Add the carrots and walnuts and mix until just combined.
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Step 5Pour the batter into the prepared loaf tin and bake for 1 1/4 hours or until a skewer inserted into the loaf comes out clean.
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Step 6Remove the cake from the oven and cool on a wire rack.
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Step 7While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.
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Step 8Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.
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Step 9Spread the icing generously over the top of the carrot cake, slice and serve.