Carrot cake is always a dubious thing to serve. Either people go wild for it, or they refuse to try it because it contains carrots. Luckily, this one always goes down a treat. It has lots of walnuts and is topped with a great cream cheese frosting, which I made a lot less sweet than most recipes would call for.
For the carrot cake:
- 200gr soft butter
- 200gr sugar
- 60ml milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 large eggs (or 2 double yolkers)
- 325gr flour
- 1 tbs baking powder
- pinch of salt
- 1 tsp cinnamon
- 1/4th tsp nutmeg
- 300gr coarsely grated carrot
- 200gr walnuts, coarsely chopped
For the frosting:
- 100gr soft butter
- 350gr cream cheese
- 100gr icing sugar
- 1/2 tsp vanilla extract
Makes a tall, 20cm round cake. Serves 12-16
Make the carrot cake:
Combine the milk, lemon juice and vanilla extract.
Combine the flour, baking powder, salt, cinnamon and nutmeg.
Cream together the butter and the sugar.
Add the milk mixture and beat until combined well. Now add the eggs one by one, mixing well between each egg.
Beat the flour mixture into the batter. Once incorporated, beat in the grated carrots.
Finally, fold the walnuts into the batter and divide it over a floured 20cm round cake tin.
Bake for 50-60 minutes on 170°C, or until a wooden skewer comes out clean.
Leave to cool on a wire rack.
Make the frosting:
Make sure the cream cheese is at room temperature and start by beating the butter well. These two things will avoid lumps forming in your frosting.
Beat together all the ingredients until smooth.
Cut the cake horizontally into three even layers.
Divide the frosting over the layers and place the layers on top of each other.
Place walnuts evenly spaced on the top of the cake, taking into consideration how you want to cut it.