Last Saturday was kind of cold and rainy, such lovely weather, and it called for a comforting carrot cake. My mum has a fantastic recipe but I decided to try something new…. Which was a success! A lighter cake than I’m used to in a carrot cake but still lovely. Add or omit the nuts as desired.
80g pecans or walnuts
160g raw sugar
280g grated carrots
80g almond meal
2 tsp cinnamon
2 tsp baking powder
1 tsp vanilla extract
Preheat oven to 180˚C and line 2 tins with baking paper
Whisk the eggs and sugar until fluffy
Add the carrots followed by the flour, almond meal, cinnamon, baking powder and vanilla.
Pour into prepared tins and scatter the nuts over, so they just sink into the mix.
Bake for 40mins -1 hour
200g icing sugar
50g cream cheese
Whisk the butter until light and fluffy
Add 100g of the icing sugar and beat to a paste
Add the rest of the icing sugar and the cream cheese, whisk until fluffy