CARROT CAKE WITH CREAM CHEESE FROSTING
 
 
Ingredients
  • FOR THE CAKE:
  • 2 eggs
  • 1 cup brown sugar (220g)
  • ¾ cup canola oil (150g)
  • 3 tbsp buttermilk
  • ½ tsp vanilla extract
  • 1 cup + 2 tbsp plain flour (160g)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 2 cups grated carrot, tightly packed (260g)
  • ½ cup raisins (80g)
  • ½ cup toasted walnuts, chopped (50g)
  • FOR THE FROSTING:
  • 340g cream cheese, softened (12 oz)
  • 110g unsalted butter, softened (1/2 cup)
  • 1⅔ cup icing (powdered) sugar (230g)
  • Candied walnuts, optional, to garnish
Method
  1. Preheat the oven to 180 C (350 F). Grease and line a round 8 inch cake pan with baking paper.
  2. Using a stand mixer fitted with a whisk, beat the eggs and sugar together until it is thick and pale (about 5 minutes).
  3. Turn the mixer to low, and pour the oil, buttermilk and vanilla in in a slow stream.
  4. Add the flour, baking powder, baking soda, salt, cinnamon and ginger and fold in with a rubber spatula.
  5. Stir through the carrot, walnuts and sultanas until evenly dispersed.
  6. Pour the batter into the cake pan and bake for about an hour, until it springs back when pressed or until a skewer inserted comes out clean.
  7. Allow to cool completely.
  8. Meanwhile, prepare the frosting.
  9. Beat the cream cheese until light and fluffy, scraping down the sides of the bowl.
  10. Add the icing sugar and beat on a low speed just until it's incorporated.
  11. Cover with cling film and refrigerate until required.
  12. Once it is cool, remove the cake from the pan and frost the cake as desired. I spread a layer over the top with an offset spatula, then piped the edges with a star nozzle, and garnished with candied walnuts.
  13. Serves 8.
  14. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/11/25/carrot-cake-with-cream-cheese-frosting/