It isn’t Easter until there’s carrot cake!
WHAT YOU NEED:
For the cake:
120 gms salted butter
400 gms condensed milk
180 gms water
1/2 tsp vanilla extract
240 gms all-purpose flour – sifted
2 tsp baking powder
1 t baking soda
1/4 cup cinnamon powder
A little bit of fresh nutmeg – grated
215 gms carrots – grated
80 gms walnuts – chopped in to bits
40 gms raisins
1/4 tsp sea salt
For the cream cheese frosting:
120 gms cream cheese – Philadelphia is the best!
70 gms icing sugar
50 gms white butter – or regular butter
A touch of sea salt
Sift the flour in a large mixing bowl.
In a separate bowl, combine the baking powder, baking soda, spices and salt.
In yet another bowl, combine the butter and condensed milk and beat with an electric cake mixer until creamed.
Add the water and vanilla extract.
Add the dry ingredients to the wet ingredients and beat for a couple of minutes.
Fold in the grated carrots, chopped walnuts and raisins.
Pour the batter in to a prepared cake tin and bake at 180 degrees centigrade for 15 minutes. Then reduce the temperature to 160 degrees, without opening the oven door. And bake further for another 25-30 minutes or until a knife comes clean through the centre.
Let the cake cool for about ten minutes before turning it out on a wire rack to cool completely.
Sift the icing sugar a large mixing bowl.
Add the softened butter, cream cheese and salt and wisk thoroughly.
Leave to chill in the refrigerator until ready to use.
Frost the cake with the icing when ready to serve.
Remember to share it with someone you love. x