Carrot cake is delicious with a cup of coffee.
Am sure you’ll love this cake with a sweet creamy frosting.
Ingredients required for your carrot cake.
- 180g plain flour.
- 170g grated carrot.
- 30g chopped walnuts.
- 2 large eggs.
- ½ cup sunflower oil.
- 150g light brown sugar.
- ¾ tsp. ground cinnamon.
- ½ tsp. baking soda.
- ¾ tsp. baking powder.
- 1 tsp. vanilla essence.
Ingredients needed for the frosting.
- 50g unsalted butter.
- 90g icing sugar.
- 1½ tsp lemon juice.
- 170g cream cheese.
- 1½ tsp vanilla essence.
Preheat the oven to 180c.
Grate the carrot using small grater, set aside.
In a bowl mix together the flour, cinnamon, baking soda and baking powder then set aside.
Take another large bowl 25cm is good. Add in the eggs, give them a quick whisk. Now add in the oil, brown sugar mix well, add the vanilla essence then mix further to combine.
Now add in your dry ingredients to the wet mix and whisk up together.
Next add the grated carrot and chopped walnuts, mix well to combine all ingredients.
Prepare an 8 inch baking pan by brushing or light spray with vegetable oil, then line your tin with baking parchment.
Spoon the cake mixture into your baking tin, level out the mixture and place into your pre heated oven middle shelf, at 180c for 20-25 minutes.
When baked check using a cocktail stick to ensure it’s cooked through. Prick the cake in the centre and if it comes out clean its cooked through. If not place it back in the oven for further 10 minutes.
Below quick link to short video.
Try seeded cup cake on another page (internal link) ⇒ click.