Carrot Cake
Ingredients:
Cake:
300g grated carrots
250g plain flour
3 tsp baking powder
1 tsp baking soda
4 medium eggs
1 cup oil
½ yogurt
250g light brown sugar
100g sugar
1 ½ tsp Supreme Cinnamon Powder
½ tsp Supreme Nutmeg Powder
½ Supreme Ginger Powder
¼ tsp Supreme Clove Powder
Pinch of salt
1 tsp vanilla extract
2 cups Supreme walnuts- toasted & chopped
Icing:
200g cream cheese
125g butter
250g icing sugar- sifted
1 tsp vanilla extract
Pinch of salt
Method
Preheat the oven at 180°c. Grease a 9 inch x 13 inch baking tray and set aside.
Make the cake batter: Add plain flour, baking powder, baking soda, cinnamon powder, nutmeg powder, ginger powder, clove powder and salt into a large mixing bowl. Mix together and set aside. In another bowl add oil, eggs, yogurt, vanilla extract, brown sugar and sugar. Whisk until well combined, then add grated carrots and mix well. Slowly pour the wet ingredients into the dry ingredients and whisk together until well combined. Add ⅔ of the chopped walnuts and mix well. Pour the cake batter into the prepared baking tray and smooth out the top.
Bake the cake: Bake in the preheated oven at 180°c for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and set aside to cool for 15 minutes. Then remove from the tray and fully cool on a rack.
Make the icing: add all the ingredients for the icing into a bowl and whisk until well combined and smooth.
Ice the cake: once the cake is fully cooled, remove the grease proof paper and place the cake on a platter. Top with icing and spread evenly. Sprinkle over remaining walnuts, then slice and serve.
