A request from my daughter who is studying abroad and home for the Christmas holidays.
I must admit that I forgot to add in the chopped walnuts, so you can add in 1/2 a cup if you want to. And raisins, which I have not added – intentionally, as I find that the cake would be too sweet for me.
Ingredients: makes one 20cm or 8″ cake
For the cake:
2 cups plain flour (all-purpose)
3 teaspoons (1 tablespoon) baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg powder
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1 cup (packed) grated carrots (about 1 medium size carrot)
3/4 cup brown sugar
3/4 cup vegetable oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
For the cream cheese icing:
250g cream cheese, softened at room temperature
1/2 cup dark brown sugar
- Preheat oven at 180ºC (375ºF), grease cake tin with spray or butter. Dusting with some flour helps you remove the cake easily from the tin after baking.
- Mix dry ingredients (flour, spices, salt & baking powder) together. A quick way is to place them all in a plastic bag, give it a good shake and you are good to go.
- Beat the eggs, sugar & oil together until it is light and fluffy or creamy like mayonnaise.
- Add the grated carrots, walnuts, raisins and mix it all up.
- Next add the flour, by portions, so there are no lumps.
- Bake for 50-60 minutes. Test if cake is done (cooked through) with a cake tester or skewer. (How? Stick it into the cake, if it comes out clean, it’s done!)
- Allow to cool on rack.
- To make the icing. Just mix or cream the cheese with the brown sugar, you can add some vanilla essence if you prefer.
- Spread over the top of the cooled cake and enjoy. Depending on weather conditions, you might have to keep the iced cake in the fridge so the cream cheese icing does melt.