Carrot Cake

Spring is finally here, and I'm sure, if you will bake this Carrot Cake, you will make your family so happy... and the Easter Bunny will like it as well.

Spring is here, and I picked some daffodils from my garden to use on these photos... and their cheering yellow colour made me so happy. I hope you like them too.

The cake itself is perfect. The crust stayed soft and didn't dry off. The cream with the lime zest is balancing the spiced crust with its freshness. If you want to create some decoration on the top, I recommend you to browse on the internet, where you can find hundreds of printable decorations for cakes.

Ingredients

Cake

240 g four
200 g sugar
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground mixed spice
100 g walnut, roughly chopped + a handful for decorating the cake
3 eggs
150 ml oil
200 g carrots, finely grated

Cream Cheese Frosting

300 g full-fat cream cheese
100 g butter, softened
200 g icing sugar
Zest and juice of half lime

Instructions

Cake

Sift the flour, baking powder, spices into a large bowl.
Incorporate the sugar and walnut pieces.
In a separate bowl mix the eggs and oil.
Incorporate the egg mixture into the dry ingredients, then add the carrots.
Pour the batter into a lined 9" cake tin and bake in the pre-heated oven at 180° for about 25 minutes or when it passes the toothpick test.
Leave the cake on a cooling rack until it is completely cool.
Use a large palette knife to slice the crust in half.

Cream Cheese Frosting

Soften the butter with your hand mixer until it has a homogenous creamy texture.
Add the cream cheese.
Gradually incorporate the sifted icing sugar.
Add the lime zest and juice.
Place the frosting into the fridge for 30 minutes.
Use half of the frosting to fill the cake and add the rest to the top.
Decorate the top of the cake with a handful of chopped walnuts.

I wish you a happy Easter, or if you don't celebrate it, just simply enjoy the long weekend!