Fluffy. Tasty. Airy. Creamy. Nutty. Just some of the beautiful attributes of a home-baked carrot cake. Nothing beats it!
I love baking and I love baking for people who love eating bakes.
This recipe is so easy and always puts a smile on my face. I love using lots of nuts and always add buttermilk and crushed pineapple to my recipe. If you wish, you can omit the pineapple and then increase the grated carrot to 350g.
2 C Flour
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp All Spice
2 Tsp Baking powder
1.5 Tsp Baking soda
1/2 Tsp Fine salt
2 C Light brown sugar
3/4 C Canola oil
1/2 C Buttermilk
2 Tsp Vanilla essence
250g Grated carrot
100g Crushed pineapple, drained
1C Walnuts, roughly chopped
1 Tub (240g) plain cream cheese, room temperature
130g Unsalted butter, room temperature
2.5 C Powdered (icing) sugar
2 Tsp Vanilla essence
1/2 C Walnuts, finely chopped (garnish)
How to do it
Preheat the oven to 175 degrees C. Grease two 22cm cake pans and line with baking paper. Spray lightly with non-stick spray.
Sift flour, cinnamon, nutmeg, all spice, baking powder, baking soda & salt into a mixing bowl. In a separate bowl, using a handheld blender, combine the sugar, eggs, oil, buttermilk & vanilla essence. Add the grated carrot & crushed pineapple.
Add the wet to the dry ingredients and mix well, taking care not to over-mix the batter. (About 1 minute) Lightly fold the walnuts into the mixture.
Pour equal amounts into the prepared pans and place into the oven. Bake for 40 minutes or until a skewer comes out clean.
Remove from the oven and leave to cool in the cake tins for about ten minutes. Turn out onto a wire rack to cool completely.
Once cooled, using a serrated knife (bread knife), cut the cake rounds in half and set aside.
Using a stand mixer or hand held mixer, beat the cream cheese until light & creamy, about 3 minutes. Add the butter and beat for a further 2 minutes, until well incorporated. With the blender switched off, add 1/2 C powdered sugar at a time and mix for about a minute after each addition.
Add the vanilla essence and mix well.
Place the first cake round onto a platter. Using an icing spatula, ice the cake round and place the next round on top. Repeat until all four rounds have been assembled. Smooth the frosting around the cake.
Garnish with chopped walnuts.