A timeless classic, this recipe will likely be one for the family recipe book!
Ingredients
3 large carrots, grated
1 cup vegetable oil
1 ¾ brown sugar
½ cup yoghurt or sour cream
4 large eggs
1 ½ tsp vanilla extract
½ orange, zested
2 ¼ self-raising flour or sub for GF all purpose flour
2 teaspoon of cinnamon
1 tsp ground ginger
½ cup walnuts roughly chopped
Optional: 100g sultanas or raisins
For the icing
200g cream cheese
100g slightly salted butter, softened
2 ½ cup icing sugar
½ lemon and juice
Method:
- Preheat oven to 180⁰ Celsius fan bake and oil and line 2x 20cm cake tins with baking paper. In a bowl, Whisk the oil, yoghurt, eggs, vanilla and orange zest. In another bowl, mix together the flour, sugar, cinnamon and ginger with a good amount of salt. Ensure no lumps of sugar remain
- Add carrots, half the walnuts and sultanas/ raisins, if using, to the wet ingredients and then fold in the bowl of flour, sugar, cinnamon and ginger. Pour half into each cake tin.
- Place in the oven and bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. Cool the cake in the tins.
- With handheld or a stand mixer, beat the butter and sugar together until smooth and pale. Add half the cream cheese and beat until smooth and then add the rest along with the lemon juice.
- Once the cakes are completely cool, smooth half the icing on one cake and top with the other cake. Smooth the remaining icing on the second layer, scatter with the remaining walnuts and dust with some more icing sugar.
For an Easter festive touch add baby carrots as decoration.
Serve and enjoy or refrigerate and eat within 5 days.