There’s nothing better than a spiced carrot cake with whipped cream cheese icing. We use macadamia oil in the batter so it’s delicious and nutritious and add chopped walnuts for texture. Yum!
Preheat your oven to 180°C / 355ºF.
Sift flours, spices and soda into a large mixing bowl.
Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
Grease well or line a 20-23cm / 7.8-9in cake or ring tin (6cm /2.3in deep) with baking paper. Pour cake mixture into the prepared tin and smooth the surface.
Bake for one hour (or until it springs back). (Meanwhile, prepare the cream cheese icing.)
Cream Cheese Icing: beat all ingredients together until you get a smooth frosting consistency. Set aside.
Remove your carrot cake from the oven and leave to cool for 10 minutes before peeling away baking paper if using. Turn out your cake onto a wire rack.
Spread the top of the cake with Cream Cheese Icing. Spread over the top of the carrot cake. Decorate with chopped nuts and a collection of dried fruits. (eg. raisins, sultanas, dried cranberries, hazelnuts, walnuts or currants).
The best way to check if your cake is cooked is to insert a skewer into the centre of the cake and if it comes out clean, take it out of the oven.
3/4 cup of chopped walnuts is one 70g / 2.4oz bag of walnut pieces from the supermarket.
1 cup of grated carrot is one peeled, large carrot.
We very lightly beat the eggs before adding to the mixture.
Servings 0
