Deliciously Moist Carrot Cake

Cook Time 45 minutes

Servings makes 1 cake

Ingredients

300g light brown sugar

3 large eggs

300ml canola or sunflower oil

300g plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp nutmeg

½ tsp salt

¼ vanilla extract

300g grated carrot

100g walnuts, plus extra chopped walnuts for garnish

Icing

600g icing sugar

100 unsalted butter

250g cream cheese, softened

Method

To make the cakes, preheat the oven to 180°C. Line 2 x 20 cm round cake tins.

Beat the sugar, eggs and oil until all ingredients are well incorporated. Add the flour, baking powder, baking soda, cinnamon, nutmeg, salt and vanilla extract. Continue to beat until well mixed. Fold in the grated carrots and walnuts until combined.

Pour the mixture into the prepared tins. Bake for 20-25 minutes, until the tops are golden brown and a skewer comes out clean. Leave the cakes to cool for about 10 minutes in the tins before turning out onto a wire cooling rack to cool completely.

While the cakes are cooling, beat the icing sugar and butter together in a deep bowl on medium-slow speed until the mixture comes together. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.

When the cakes are cooled, put one on a cake stand and spread 1/2 of the frosting over it with a palette knife. Place the second cake on top and spread the remaining frosting over the top and sides. Finish with the extra walnuts.