A classic favourite & perfect for Easter morning tea.
You will love this extra tasty, moist carrot cake, with layers of rich cream cheese icing. Yum!
2 cups white all purpose flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 tablespoon cinnamon
½ tablespoon ginger powder
Pinch of salt
½ cup chopped walnuts
100g uncrystallised ginger roughly chopped
4 eggs at room temperature
1 cup brown sugar
¾ cup white sugar
¾ cup Rich Glen Extra Virgin Olive Oil
1 teaspoon vanilla extract
4 inch piece of fresh ginger peeled and finely grated
4 or 5 medium carrots grated (4 cups)
Cream Cheese Icing
500g cream cheese at room temperature
100g unsalted butter at room temperature
4 cups icing sugar
Juice from ½ lemon
1 teaspoon vanilla extract (optional)
Preheat the oven to 170°C. Grease and line the base of two 8inch cake tins with baking paper.
Into a large mixing bowl, sift the flour, baking powder and soda. In the same bowl, add the cinnamon, ginger powder, salt, walnuts and uncrystallised ginger. Fold through with a spatula.
In a separate large bowl, whisk together the eggs, sugars, Rich Glen Extra Virgin Olive Oil, vanilla extract and fresh ginger until pale and frothy.
Combine the dry ingredients with the wet and fold through. Add the grated carrot and gently fold through the batter with a spatula.
Evenly divide the batter into the two cake tins and bake for 45 minutes or until a skewer comes out clean and dry.. If the cake is browning too quickly on top, cover with alfoil.
Leave the cake to cool in the cake tin and then remove and place on a cooling rack. Once the cake has completely cooled, spread half of the cream cheese icing onto one of the cakes. Place the second cake on top and spread the remainder of the icing on top. Decorate the cake as you please and enjoy!
Cream Cheese Icing
To make the icing, place all ingredients into a stand mixer and mix until well combined and fluffy.