Simple classic and delicious!
Carrot cake is always a winner if you ask me!
What you going to need here:
1 cup vege oil
1 1/3 cup brown sugar
3 cups grated carrot
1 cup walnuts chopped up kinda small
2 1/2 cup Self Raising Flour
1/2 tsp baking soda
2 tsp mixed spice
What your going to do:
First turn on the oven to preheat to moderate 170-175’c
Grease and line a 22cm spring form pan or your tried and tested cake tin.
Beat the oil sugar and eggs in a bowl until thick and creamy.
Transfer the mix to a large bowl, use a wooden spoon mix in the grated carrots, walnuts then sifted ingredients.
Pour the mix into the cake pan.
Bake in moderate oven for 1hr check after 40mins and see as all ovens are different.
Once cake is cooked, you can test by inserting skewer that comes out clean.
Leave in the tin for 20 mins or so then take out to cool.
Once the cake is cooled you can ice with cream cheese frosting.
For the cream cheese frosting I do a simple basic one, just take one package at room temperature, 50grm butter at room temp, 1/4 cup sifted icing sugar, juice of half lemon.
Place the butter and cream cheese in mixer with paddle attachment or hand mixer mix together until creamy, slowly add in the icing sugar and lemon juice.
Ice the cake and decorate how you wish!
As always please get in touch any questions.