Whilst the fundamental concept of carrot cake is, well, a little weird, it’s actually a delicious cake. And a home made one even more so. It doesn’t taste like carrots. You can’t even see the carrots. It’s not a carrot surprise (thanks for that one, Dad). It’s just nutmeggy, sort of sweet, non-dry and altogether delicious.
For one super fantastic cake (I made mine in a loaf tin, but I think you could get around 12 muffins out of this, too) you will need:
- 1/2 cup of butter, softened
- 2 eggs
- 1 cup-worth of finely shredded carrot (I used 2 big-ish carrots)
- 1/2 cup walnuts (toasted in a dry pan) (optional!)
- 1/2 cup sultanas (optional!)
- 1/2 cup brown sugar
- 1 cup self-raising flour
- 1/2 teaspoon bi-carb
- pinch of salt
For the super epic cream cheese frosting, you will need:
- 180g cream cheese
- 4 tablespoons icing sugar
- about 1 tablespoon of butter, softened
- 2-3 of tablespoons of lemon juice
Step 1 – it’s cake time: heat your oven up to 180 degrees celsius. In a bowl, beat the butter and sugar until light and airy. Add the eggs, one at a time, beating after each addition. At this point, add your other cake-related ingredients. I’m quite bullish on nutmeg and cinnamon so I literally added about 2 teaspoons of cinnamon and half a fresh nutmeg; add less if you’re less of a fan (and therefore less awesome). Pour into a greased pan and bake for about 40-50 mins (if it’s in a cake tin), prob about half that time if they are muffins.
Step 2 – filla: mix together all of the frosting ingredients in a beating-fashion. When the cake is cool, cut it in half and spread the frosting in between the two halves. Bloody good.