A Classic Carrot cake with cream cheese frosting always goes down well.
I use the base of Hummingbird recipe and changed slightly due to what I had in my cupboard, this cake is almost fool-proof! The best thing about this cake is I’ve learned a perfect way to make cream cheese frosting!
300g Light Muscovado sugar
300ml Rapeseed oil
300g Plain flour
1 tsp Baking soda
1tsp Baking Powder
1 tsp Cinnamon Powder
1/2 tsp Ground ginger
1/2 tsp salt
1/2 tsp Vanilla Extract
300g Grated carrots
100g Walnuts chopped
Put sugar, eggs and oil in the mixer and beat until all mixed well. Slowly add in the everything leaving the walnuts to the end.
Pour into 2 greased baking tins (20cm round), and place into a preheated oven at 170c.
Bake for approximately 24-28mins or until golden brown and springs back once you poke it.
Allow to cool.
Cream Cheese Frosting:
600g Icing sugar
100g butter – room temperature
250g Cream cheese ( full fat and cold)
Place butter chopped into small cubes into the mixer, then add all the icing sugar. Mix on slow speed until it all well mixed, will be slightly yellow in colour and dry-ish.
Beat in all the cream cheese and turn up the mixer and beat no more than 2 mins…and you have perfect Cream cheese frosting, not running or lump butter bits but perfect!
Frost the cake in the middle and all over with the cream cheese buttercream, add a few walnuts and some raisins to decorate and to finish sprinkle on cinnamon powder.