Carrot Cake

A marvelous moist carrot cake with delicious cream cheese topping and toasted nuts never goes out of fashion. This moist cake consisting of excellent ingredients with great flavour covered with a tangy and sweet cream cheese topping. It is appealing to see the pretty orange flecks of grated carrot giving the cake its colour, texture, sweetness and moisture. I have used this recipe for over 40 years and this carrot cake is even more popular today, if that is possible.

Ingredients serve 8

⅔ cup vegetable oil (150 ml)

3 eggs (150 ml)

1 cup brown sugar (200 g)

1½ cup self raising flour (225 g)

1 tbls mixed spice

2 cups shredded carrot (300 g)

⅔ cup chopped walnut (100 g)

Method

Preheat oven to 160ºC.

Place oil and eggs in a bowl and mix with a spoon.

Add brown sugar and mix.

Stir in flour, mixed spice and combine evenly.

Add chopped walnuts, shredded carrots and mix together.

Place mixture in a greased 20 cm round cake tin.

Bake at 160ºC for approx. 50 min.

Turn cake over onto a piece of baking paper and leave to cool with the cake tin remaining on top.

When cake is cool decorate with lemon cheese icing.

Store covered in the fridge.

Lemon cream cheese icing

Ingredients

50 g cream cheese room temp

50 g unsalted butter room temperature

1 cups of icing sugar (120 g)

¼ lemon Zest and juice

Method

Cream butter and cheese with a food mixer.

Add sugar and mix until light and fluffy.

Put in zest and juice and combine together.

Spread icing mix on top of carrot cake and sprinkle toasted walnuts on top.

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