Carrot Cake

A very simple cake, with so many different components going on, with the carrots, different warm spices, crunchy walnuts and silky cream cheese icing. It's a classic and hard to dislike, especially this one, with an added little kick from the ginger in the cake and the icing.

This recipe made 1 small loaf tin and 3 cupcakes but would work for a big loaf tin or 2 sandwich tins. If making extra cupcakes, they bake for 25 minutes.

Ingredients:

For the cake:

• 3 eggs

• 50 g chopped walnuts

• 200 ml oil

• 210 g plain flour

• 1 teaspoon finely grated ginger, squeezed and keep the juice

• 1 teaspoon cinnamon

• 1/2 tsp cloves

• 1/2 tsp nutmeg

• 170 g muscovado sugar

• 175g grated carrot, squeezed to remove excess juice

• 1/2 teaspoon salt

• 1/2 tsp baking powder

• 1/2 teaspoon baking soda

For the cream cheese icing:

• Juice from the ginger, about 1-2 teaspoons

• 180 g cream cheese

• 5 -6 tablespoons of icing sugar icing sugar

• 1 tablespoon of cornflour

• 1 tsp vanilla

• 50 g toasted walnuts, 10 minutes at 150°C.

Recipe

1. Preheat the oven to 180°C and grease loaf tin with butter and sprinkle with flour.

2. Beat the eggs with the sugar and once a little paler, add in slowly the oil, beating all the while.

3. Add in the grated carrot and ginger, mix. Then add in the flour + salt + baking powder + cinnamon + cloves +nutmeg and mix until combined.

4. Pour into the prepared tin and bake for 50-55 minutes, reducing the temperature of the oven to 160°C after 40 minutes. Leave to cool before unmolding.

5. Beat the cream cheese and then add in the vanilla + ginger juice + sifted cornflour and gradually add-in, a tablespoon at a time, the sifted icing sugar until the sweetness is as desired.

6. Spread the icing on the cake and garnish with the toasted walnuts, cut into different sizes.

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