Emma Bakes… Carrot Cake with Cream Cheese Frosting
Sometimes old-fashioned things are the best things. This is one of those times. Carrot Cake: the best! Cream Cheese Frosting: the best! Put them together and you’ve got the biggest, bestest, moistest, creamiest, cakiest cake in all the land. Yes! Yes! Yes!
Sure, it’s got butter and cream cheese and rakes of sugar but it’s also got a couple o’ carrots in there too so… HEALTHY! At least that’s what I choose to believe while I slowly eat myself into an early grave. *Sigh*
No messing around, you’re going to want to make this immediately so here’s the recipe.
For the cake:
- 2 Cups Caster Sugar
- 1 Cup Vegetable Oil
- 4 Eggs
- 2 Cups Plain Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 3 Medium Carrots, grated
- 50g Chopped Pecans or Walnuts or a mixture of both
For the Cream Cheese Frosting:
- 1/2lb Butter, softened
- 2 Packets of Cream Cheese, at room temperature
- 900g Icing Sugar
- 200g Pecans or Walnuts or a mixture of both
While the cakes are cooling, throw the butter and the cream cheese into a bowl and mix thoroughly. Make sure the butter is very soft or you will end up with little lumps of it in the frosting. This may or may not have happened to me. *Nervous laugh*
Add in the icing sugar a bit at a time, making sure it’s fully mixed in before adding more. If you do it all in one go, it’ll fly all over the room and you’ll be covered in a layer of a suspicious white powder. Not cool!
Take your nuts (hehehe) and put them in the middle of a clean towel/napkin, leaving a handful of whole ones to decorate the top. Fold up the towel and beat the living hell out of the whole thing with a rolling pin or the end of a saucepan – anything you could potentially use as a blunt object murder weapon will do just fine. Set the crushed nuts aside.
Once the cakes are cool, place one of them on your plate. Spoon about a quarter of the frosting onto the top and spread evenly.
Press your crushed nuts (hehehe) into the sides of the cake. It’ll be hella messy but it’ll look pretty as a picture so do it! Then top with the remaining whole nuts, slice it and eat it. It’s the best!