Description
It’s sweet, but not too sweet. Moist without being dense. The spices give it warmth, the walnuts add crunch, and the cream cheese topping ties it all together.
Ingredients
Units
Scale
Cake:
- 2 cups brown Demerara sugar
- 2 cups cake flour
- 4 eggs
- 1 cup oil
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1/2 tsp salt
- 2 cups grated carrot
- 1/2 cup chopped walnuts (about 50g)
- 2 tsp baking powder
- 1/2 tsp baking soda
Cream Cheese Topping
- 1 tub of cream cheese
- About 1 cup icing sugar (adjust to taste)
- 3 Tbsp (60ml) soft butter
- 1 tsp lemon juice
Instructions
Cake
- Whisk the eggs and sugar until the mixture looks creamy and light.
- Add oil and stir until it’s fully mixed in.
- Sift the flour, spices, baking powder, soda, and salt into the bowl. Stir to combine.
- Fold in the grated carrot and chopped walnuts.
- Pour into a greased baking tin and bake at 180°C (350°F) for 35–45 minutes.
- Check with a skewer; if it comes out clean, it’s done.
Frosting:
- Beat the butter until smooth.
- Add icing sugar a spoonful at a time and whisk out all the lumps.
- Mix in the cream cheese and lemon juice. Beat until it’s thick, smooth, and easy to spread.
Notes
Prepared, tried, and tested by Fatima
