Two layers of moist carrot cake, sandwiched together with cream cheese frosting, dusted and cinnamon and sprinkled with chopped walnuts. A classic bake, perfect for your Easter Sunday celebrations.
Ingredients (makes a two layer 8inch cake)
For the carrot cake:
- 300g soft light brown sugar
- 4 medium eggs, at room temperature
- 300ml sunflower oil
- 300g self-raising flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 300g carrots, grated
- Zest of a large orange
- 100g walnuts, chopped
- 100g sultanas
For the cream cheese frosting:
- 150g icing sugar
- 75g unsalted butter, soft at room temperature
- 1 tsp milk
- 75g full-fat cream cheese, cold from the fridge
- Cinnamon, for dusting
- 20g extra walnuts, to decorate
- Preheat the oven to 180°C. Lightly grease and line two 8inch round baking tin with greaseproof paper.
- Place the sugar, eggs, oil and vanilla extract into a large mixing bowl and beat until all the ingredients are well mixed.
- In a separate bowl combine the flour, baking powder, cinnamon, ginger, and orange zest.
- Slowly mix the wet ingredients into the dry until combined.
- Fold in the grated carrot, sultanas and chopped walnuts.
- Divide the mixture evenly between the two baking tins. Bake for 35-40 mins until the cakes are golden in colour and a toothpick inserted in the middle comes out clean. Leave to completely cool.
- Now make the cream cheese frosting. Beat the butter, icing sugar and milk with an electric mixer for a couple of minutes until smooth and creamy.
- Gently fold in the cream cheese until combined. Be careful not to overdo it, as it can quickly become runny.
- Sandwich the cakes together with a thick layer of cream cheese frosting.
- Spread a layer of frosting on top, dust with cinnamon and decorate with walnuts.