It seems the Brits like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So I decided to make this family favorite just the way we Australians love it! Strongly spicy, chunky and with lots of carrot.
- 2 cups Self-rising flour
- 1 teaspoon Salt
- 1-½ tsp Ground cinnamon
- 1-½ tsp Ground allspice
- 1 cup brown sugar
- 100 grams Nuts, coarsely chopped
- 3 cups Grated carrot
- 3 whole Lightly beaten eggs
- 1-½ cup Vegetable oil
- FOR THE GLAZE:
- 100 grams Cream cheese
- 55 grams Unsalted butter (small cubes and room temperature)
- 1 cup Icing sugar
- ½ teaspoon Vanilla flavoring
Preheat the oven to 180°C (355°F). Grease and line the bottom of a 9-inch (23 cm) diameter cake pan. Put aside.
Sift the flour, salt and spices into a large mixing bowl. Add the brown sugar and mix with a whisk.
Create a well in the center of the dry ingredients and add the chopped walnuts, grated carrot, lightly beaten eggs and vegetable oil. Mix until well blended.
Pour the batter into the prepared cake pan, spread evenly and place in the oven to bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Move the cake (in the pan) to the fridge to chill before you start frosting.
Once completely cooled, take the cake out of the fridge and start working on the frosting. Place cream cheese, butter, sugar, and vanilla essence in a clean mixing bowl and beat with electric beaters until well blended and pale in color.
Spread evenly over carrot cake (while still in pan). Carefully lift the cake from its pan and run the back of a knife around the edge of the cake to leave a straight edge on the frosting.
Decorate as desired.