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)
300g soft light brown sugar
4 medium eggs, at room temperature
300ml sunflower oil
150g self-raising flour
150g wholemeal self-raising flour
1 teaspoon baking powder
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon vanilla extract
300g carrots, grated
Zest of a large orange
100g walnuts, chopped
100g sultanas
For the cream cheese frosting:
150g icing sugar
70g unsalted butter, soft at room temperature
1 tablespoon milk
100g full-fat cream cheese, cold from the fridge
Cinnamon, for dusting
20g extra walnuts, to decorate
Method
Preheat the oven to 180°C. Grease and line two 8inch round baking tin with greaseproof paper.
Start by making the cakes. Put the sugar, eggs, oil and vanilla extract into a large mixing bowl and beat until all the ingredients are well mixed (don’t worry if it looks slightly split). In a separate bowl combine the flours, baking powder, cinnamon, ginger, and orange zest.
Slowly add the wet ingredients into the dry and continue to beat until everything is just combined (be careful not to over mix). Finally, fold in the grated carrot, sultanas and chopped walnuts.
Divide the mixture evenly between the two tins, tapping them lightly on the side to remove any air bubbles, and bake in the oven for 35-40 mins until the cakes have turned a golden colour and a skewer inserted in the middle comes out clean. Leave to completely cool before removing the cakes from the tins.
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. Add the cream cheese and fold together until just combined. Be careful not to over do it, as it can quickly become runny.
Spread half of the frosting on top of one of the cakes, place the other on top and repeat. Finish by dusting the cake with cinnamon and dotting the walnuts on top of the cake.