Carrot Cake Recipe With Cream Cheese Frosting

Recipe Ingredients

Cake
2 cups grated fresh carrots
1 cup walnuts
2 1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
5 eggs
2 cups brown sugar
1 1/2 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food

Icing:
2 (8-ounce) packages of cream cheese at room temperature
1 1/2 sticks unsalted butter, cubed, at room temperature
2 1\2 cups confectioners' sugar
1 1/2 tablespoons finely grated lemon zest
2 teaspoons vanilla essence

For the cake:

Recipe Directions

1. Preheat oven to 350 degrees F.

2. Butter 2 (8-inch) square cake pans and dust a little flower into them.

3. Place the carrots, walnuts and 1/2 cup of the flour in a bowl and set aside.

4. Mix the remaining flour, cinnamon, nutmeg, baking soda, baking powder and salt together in a bowl.

5. Take another bowl, yes there are lots of bowls used in this recipe, get your other half to do the dishes if he wants to taste! Beat the eggs and sugar with an electric mixer for five minutes or until its light and creamy. While you are beating the eggs, keep adding oil very slowly, and then the pureed carrot.

6. Place the dry ingredients over the wet and mix. Then add the nuts and carrots and mix.

7. Once the batter is thoroughly mixed pour into pans.

8. Bake the cakes until firm to the touch and a cake tester comes out clean, about 40 minutes.

9. Leave cakes to thoroughly cool.

For the frosting:

1. Beat the cream cheese together in a big bowl while slowly adding butter.

2. Add the sugar and continue to beat slowly until smooth.

3. Add the lemon zest and vanilla essence and continue beating.

4. Refrigerate to set slightly for about 20 minutes.



Finishing touches!

1. Place one layer of cake on a trap or cake stand.

2. Spread half the icing on the top of the cake. Only spread it on the top, not the sides.

3 .Top with a second cake layer, and repeat with remaining icing