I picked some carrots from my garden yesterday as there are plenty. So what to do with them you ask.......many a carrot cake I have tried, but this is the best one ever. Moist, light and the yummiest cream cheese frosting; enjoy!
Moist carrot cake:
1 cup self-raising flour
1 teaspoon bi-carb soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup brown sugar
1 1/2 cups finely grated grated carrot
2/3 cup vegetable oil
1/2 cup finely ground walnuts
2 eggs, lightly beaten
Grease 14x25cm loaf pan, line base with paper. Sift flour, soda, and spices in bowl. Stir in
sugar carrot and nuts, then stir in combined eggs and oil. Beat on medium speed with electric mixer for 5 minutes. Pour into prepared pan and bake in moderately slow oven for about 1 hour. Stand for 5 minutes before turning onto wire rack.
To make frosting ; beat 125grams of cream cheese with 50 grams of butter in electric mixer until smooth. Add 1 teaspoon of lemon rind and 2 cups icing sugar. Blend together and spread onto cooled cake.
Tip- I keep my cake in the fridge in an airtight container. It will keep extremely moist this way for a good week. Also I have used this recipe to make muffins ( as in the photo), bake until just firm on the tops.