
Easy carrot and walnut cake with cream cheese frosting
Makes one double layered 22 cm cake. Make one and a half times this recipe if you would like a higher cake. This is so easy – dry ingredients in one bowl and wet ingredients in another – then mix them together to make the batter!
625 ml flour
350 ml sugar
10 ml bicarbonate of soda
2,5 ml salt
10 ml ground cinnamon
75 g walnuts, chopped smaller
350 ml sunflower oil
250 ml buttermilk OR maas
30 ml white wine vinegar
1 tin crushed pineapple (drained)
3 eggs
10 ml Vanilla essence
400 g grated carrots (about 2 cups)
METHOD:
- Preheat the oven to 180°C
- Sift together the flour, sugar, bicarbonate of soda, salt and the cinnamon and mix in the nuts
- Mix together the sunflower oil, buttermilk or maas, vinegar, crushed pineapple, eggs and the vanilla. Add the grated carrots
- Mix together the dry ingredients with the liquids (carrot mixture) and mix well to make the batter
- Spoon the batter into two greased, lined 22cm cake tins (or 24 muffin cups)
- Bake for about 30 minutes at 180°C
- Cool and decorate with the cream cheese frosting
CREAM CHEESE FROSTING
180 g butter (I prefer salted butter), cold but not straight out of the fridge
250 g LANCEWOOD FULL FAT CREAM CHEESE
180 g sifted icing sugar
5 ml vanilla extract
METHOD:
- Beat the butter until light and fluffy. Add the cream cheese and vanilla and beat until very light and fluffy
- Add the icing sugar and beat well for sugar to dissolve.
Decorate the cake with the cream cheese frosting between the layers and on top. Top with more walnuts and a dusting of cinnamon.
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