Happy 100 Posts!

Happy 100 posts peeps! It’s taken us a while, but we’ve made it to the big one. And what better way to celebrate than with this delicious recipe?! Carrot cake with cream-cheese frosting, probably the most delicious cake that exists.  The combination of two savory ingredients in carrots and cream-cheese work wonders and create the perfect, moreish dessert or afternoon snack.  Once you’ve got this ridiculously simple cake down, you will never be without a backup plan for snacks and dinner parties alike.  Here’s what you’ll need:

Cake

  • 9 x 3 inch round cake pan or similar
  • Two cups of white sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3 cups grated carrot
  • 4 ounces chopped walnuts
  • 1 tsp vanilla essence
  • 1 tsp nutmeg

Cream-cheese frosting

  • 2 (8-ounce) packages of cream-cheese
  • 1/2 cup butter (softened)
  • 1 1/2 confectioner’s sugar (more or less depending on how sweet you want it)
  • 1 tsp vanilla essence

To make the cake start by preheating the oven to 300 degrees F .  Whisk the sugar, vegetable oil and eggs in a bowl. In another bowl combine the dry ingredients – flour, baking soda, salt, cinnamon, nutmeg.  Fold the dry ingredients into the wet ingredients until well combined, then fold in the carrot and  walnuts.  Oil a 9 x 3 inch round cake pan (preferably spring-form), pour in the batter and bake for 35-45 minutes or until a skewer comes out clean.

To make the frosting, beat together the butter, cream-cheese and vanilla essence until smooth. Then slowly add the sugar, beating as you go until a thick, spreadable texture is reached.  Allow the cake to cool and frost liberally, you could also decorate with extra walnut pieces if you so desire.

-alex

carrot cake w/ cream-cheese frosting

decorated w/ walnuts

one slice is never enough..