Carrot cake is a sweet and moist spice cake, full of crushed carrot and toasted walnuts and covered in cream cheese icing.
- 1 1/2 cup Sugar
- 1 cup Vegetable Oil
- 3 eggs
- 2 cups all purpose flour
- 1 tbsp baking soda
- 2 tsp ground cinnamon
- 1 tsp nut meg powder
- 1 tsp vanila essence
- 1/2 tsp salt
- 3 cups carrots (5 medium shredded)
- 1 cup chopped walnuts
- 1 package (8oz) cream cheese softened
- 1/4 cup butter or margarine softened
- 2 to 3 teaspoons milk
- 1 teaspoon vanila essence
- 4 cups powdered sugar
Pre heat oven to 280 degree C. Grease bottom and sides of round pan with butter and flour.
In a large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, nutmeg baking soda, 1 tsp vanilla essence and the salt, beat on low speed 1 minute stir in carrots and nuts.
Reduce oven temperature in to 180 degree C. Pour mixture into the pan and bake for 30 to 35 minutes, or until toothpick inserted in centre comes out clean. Cool round pan for 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
In a medium bowl beat cream cheese, butter, milk and vanilla essence with electric mixture on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost on top of the cake with frosting. Sprinkle crushed carrots on frosted cake, store in refrigerator.