Today, we bring to you the recipe of a scrumptiously moist carrot cake with a topping of creamy cream cheese frosting. It is not overly sweet and has just the right amount sweetness and is incredibly decadent and delicious.
Cooking time: 1.5 hours
¾ cup vegetable oil
1 cup sugar
¾ teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
A pinch of salt
1 ½ cups all-purpose flour
1 ½ cups grated carrots
½ cup chopped walnuts
5-6 Walnut kernels to decorate
150 g cream cheese at room temperature
50 g unsalted butter at room temperature
2 cups icing sugar
2 teaspoons lemon juice
Preheat the oven to 350 degrees.
Take a bowl and whisk in the eggs, oil, sugar and vanilla.
Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
Now gradually mix in the flour, stirring until the flour is fully incorporated in.
Now add in the carrots and walnuts and fold in.
Grease the baking tray and spread the batter in it.
Bake at 350 degrees for 35 minutes.
Check with a toothpick inserted in the center comes out clean.
To make cream cheese frosting, beat cheese and butter in a small bowl of an electric mixer until light and fluffy. Gradually add icing sugar, beating until thick. Now add in the juice.
Once the cake has cooled, spread the frosting on top and decorate with walnuts. Serve & enjoy!