This much loved classic carrot cake is a favourite for any occasion. Moist layers infused with fresh carrot, warm spices, and satisfyingly crunchy nuts, topped with an indulgent cream cheese frosting. A timeless treat filled with nostalgia!
This much loved classic carrot cake is a favourite for any occasion. Moist layers infused with fresh carrot, warm spices, and satisfyingly crunchy nuts, topped with an indulgent cream cheese frosting. A timeless treat filled with nostalgia!
In the bowl of a stand mixer, add
the sugar and butter and mix until nice and fluffy.
Add the eggs, one at a time, and
mix.
Add the carrots, spices and mix
until well combined.
Fold in the flours and finally
add the raisins.
Divide the mixture between the
two tins and bake in the oven for about 30 minutes or until a toothpick
inserted in the centre comes out clean.
Turn onto a cooling rack and
leave to cool completely.
In the meantime prepare the
frosting by simply mixing together the ingredients with an electric whisk.
Assemble and decorate the cake.
Top each sponge with a layer of
frosting and spread it around evenly with the help of spatula. Cover the top of
the cake and sides with more frosting then smooth it out with a scraper.
Add some icing swirls to the top of the cake and sugar carrots to decorate.
