Carrot Cake
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Ingrediente necesare
450 g sugar
5 eggs
230 g wholemeal flour
120 g plain flour
pinch cinnamon
1 tspn baking powder
250 ml vegetable oil
440 g carrots, grated
0.5 cup walnuts, c
hopped roughly
Topping:
125 g cream cheese
125 g unsalted butter
100g icing sugar
extra walnuts to decorate
Preheat oven to 180 degrees C. Beat the sugar and eggs until pale and sift the dry ingredients into the bowl. Add the oil, carrot and walnuts and mix until combined. Do not overmix or the mixture will loose too much volume.
Butter 2 21cm x 7.5 cm bread tins and line with baking paper. Divide the mixture between the tins and bake for 40 minutes or until the cakes spring back when touched. Allow to cool in the tins.
To make the topping, beat the cream cheese, butter and icing sugar in a mixing bowl with a paddle until light. Turn each cake upside down and cover the new top with the topping. Decorate with walnuts.
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