Ingredients
400g caster sugar
250g self-raising flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspopn ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
350ml vegetable oil
4 eggs
350g grated carrots
120g chopped walnuts
Cream cheese icing
225g cream cheese
450g icing sugar
110g margarine
450g icing sugar
1 teaspoon vanilla extract
120g chopped walnuts
Method
Preheat the oven to 180°C. Grease two 23cm round cake tins.
In a medium bowl mix the flour, spices and sugar. Add the oil and eggs,carrots and nuts and blend together. Divide the cake mixture evenly between the two tins.
Bake for 30 minutes. A cake tester inserted should come out clean. Cool on wire racks before.
To create the icing
whisk together the butter and cream cheese in a bowl, add the sugar and whisk well. Stir in the nuts and vanilla. Fill and ice the cake layers once they have cooled.
Products Used
Master Class Non-Stick 23cm Loose Base Spring Form Pan
Home Made Traditional Stoneware 24cm Mixing Bowl
Sweetly Does It Stainless Steel Cake Tester
Master Class Non-Stick 23cm x 26cm Cooling Tray
Kitchen Craft Stainless Steel Eleven Wire 30cm Balloon Whisk
Sweetly Does It Palette Knife
