Did you have an awesome weekend guys? Am definitely not loving the crappy cold winter and you know what makes me happy? Baking something that fills the house with the smell of cinnamon and sugar! Enter this beautifully easy carrot cake recipe that I spotted over at The Cake Mistress.
Seriously dudes, best recipe evah! Using only one bowl! Brilliant. Also, I have issues with walnuts in my carrot cake so I left em out and I ran outta nutmeg but hey whatever floats your boat yo! Dear future self: doubling recipe to make cupcakes = 30 cupcakes
Ingredients for the cake:
1 cup brown sugar
1 cup vegetable oil
3 large eggs
½ tsp bicarb soda
2 cups self raising flour
2 cups finely grated carrot (around 4 large carrots)
½ cup walnuts, finely chopped
1 tsp cinnamon
1 tsp nutmeg
Cream cheese frosting
300g icing sugar
125g cream cheese, cold
50g unsalted butter, room temp
Heat oven to 180C. Beat the 1 cup brown sugar and 1 cup oil until thick.
Add 1 egg at a time, beating after each for a few more minutes
Check out my mini grater! haha I hardly ever grate anything!
Add the pinch of salt, ½ tsp bicarb soda, 2 cups grated carrot, 2 cups self raising flour, ½ cup walnuts and spices and mix with a wooden spoon until combined
Hello batter. Bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle. If you’re doing cupcakes bake for 12 minutes.
Oops don’t have pics of the icing but hey make sure your cake has cooled down before making the icing. Just beat the icing sugar and butter together with an electric mixer until well mixed. Add the cream cheese and beat until it is completely incorporated and fluffy.