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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 24 |
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A carrot cake without the sickly sweetness. Ingredients:
300 g plain flour |
3 teaspoons cinnamon |
2 teaspoons ground ginger |
1/2 teaspoon bicarbonate of soda |
1 teaspoon baking powder |
200 g brown sugar |
4 eggs |
250 ml sunflower oil |
1 orange, zest of |
1 lemon, zest of |
200 g carrots, finely grated |
150 g chopped walnuts |
125 g unsalted butter |
50 g icing sugar |
250 g cream cheese |
Directions:
1. Heat your oven to 150°C.
2. Sift the flour, cinnamon, ginger, baking powder and bicarbonate of soda into a bowl and mix together with the sugar.
3. In another bowl, beat the eggs, oil and zests together, then add the carrots and walnuts.
4. Fold into the flour mixture.
5. Pour into a greased and lined tin and bake for 1 hour 20 minutes, or until a skewer comes out cleanly. Once cooked, turn out and let cool.
6. Meanwhile, beat together the icing sugar and butter until light and fluffy, then fold in the cream cheese. Put in the fridge until stiffened.
7. Once the cake is cool, spread the topping over and serve.
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