2 cups plain flour

1 1/2 tsp baking soda

1 1/2 tbsp cinnamon

1 1/2 cup granulated sugar

1/4 cup brown sugar

4 eggs

1 1/4 cup oil

3 cups carrots, grated

3/4 cup walnuts, finely chopped

1/2 tsp salt

drop of vanilla essence

cheese frosting:

8 oz cream cheese

4 oz butter

2 cups powdered sugar


Preheat the oven to 180 C.

Sift the flour, baking soda, salt and cinnamon.

Place the oil and sugars into a bowl and beat for a couple of minutes. Add eggs, one by one, and vanilla, and beat until well incorporated.

Add the dry ingredients, half a cup at the time, and mix on slow speed. Don’t overmix it.

Fold in the walnuts and carrots using a wooden spoon.

Bake in a oiled and floured bundt cake mold for 40 min - 1 hr, until done (check with a toothpick, when no batter sticks to it, it’s cooked through. Leave in the mold for 15 minutes, then invert onto the plate.

To make cheese frosting, beat cheese and butter until smooth and fluffy. Add the sugar slowly, beating on low speed, until the frosting is smooth and silky. Decorate the cake once it cools down completely. Bon appetit!

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