Carrot cake with cream cheese frosting recipe

For a real crowd favourite try Curtis Stones sensational carrot cake with cream cheese frosting.

The ingredient of Carrot cake with cream cheese frosting recipe

1. 300g carrots, peeled and grated on a box grater
2. 250g walnuts, roughly chopped
3. 2 free range eggs
4. 1 cup raw sugar
5. 3/4 cup canola oil
6. 1 teaspoon vanilla essence
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon salt
9. 1 cup plain flour
10. 1 teaspoon baking powder
11. 1 cup icing sugar
12. 100g cream cheese, softened
13. 45g unsalted butter, softened
14. 1 teaspoon lemon juice
15. 1 lemon, zest, finely grated

The instruction how to make Carrot cake with cream cheese frosting recipe

1. Preheat oven to 180u2070C and line a 24x12cm loaf tin with baking paper.
2. Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend.
3. Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend.
4. Add the carrots and walnuts and mix until just combined.
5. Pour the batter into the prepared loaf tin and bake for 1 1/4 hours or until a skewer inserted into the loaf comes out clean.
6. Remove the cake from the oven and cool on a wire rack.
7. While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.
8. Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.
9. Spread the icing generously over the top of the carrot cake, slice and serve.

Nutritions of Carrot cake with cream cheese frosting recipe

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