The cake itself is something to salivate over, but add the indulgent and rich cream cheese frosting, and you've got something truly special in your kitchen. A mix of butter, cream cheese and icing sugar, this is not for those looking to keep an eye on their waistline...that said, I think this cake is probably worth a little restraint the next day to even out the balance!
So here's the recipe:
120ml vegetable oil
160g caster sugar
large pinch of salt
110g plain flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
140g grated carrot
handful chopped walnuts
Beat the oil and sugar until it's thick.
Add the eggs gradually.
Then add the salt, flour, bicarbonate of soda and cinnamon.
Lastly mix in the carrots and walnuts.
Transfer the mix into a cake tin, at bake at 160 degrees for 45 minutes to an hour, checking regularly.
Transfer to a wire rack and allow to cool.
Cream Cheese Frosting
75g soft butter
110g icing sugar
Beat butter and icing sugar together until smooth, then add the cream cheese.
Generously dollop on the cake, and spread to the edges.
So there you have it, the perfect carrot cake. Try it, trust me, you'll thank me.