“A carrot cake without the sickly sweetness.”
READY IN:
1hr 25mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat your oven to 150°C.
  2. Sift the flour, cinnamon, ginger, baking powder and bicarbonate of soda into a bowl and mix together with the sugar.
  3. In another bowl, beat the eggs, oil and zests together, then add the carrots and walnuts.
  4. Fold into the flour mixture.
  5. Pour into a greased and lined tin and bake for 1 hour 20 minutes, or until a skewer comes out cleanly. Once cooked, turn out and let cool.
  6. Meanwhile, beat together the icing sugar and butter until light and fluffy, then fold in the cream cheese. Put in the fridge until stiffened.
  7. Once the cake is cool, spread the topping over and serve.

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