Noel's favourite is carrot cake and he had mentioned (on numerous occasions) how much he would love it if I made one... So out came mum's Kenwood mixer (which had been in various garages or sheds for 15 years) and once I tested that it still worked and looked for a good recipe, I committed to it. This is an adaption of Curtis Stone's Carrot Cake. I used olive oil rather than canola and replaced the unsalted butter in the frosting with more cream cheese. It was a big success with my carrot cake connoisseur.
300 g Carrots, peeled and grated on a box grater
250 g Walnuts, roughly chopped (I used more which I loved but Noel was less sure about...)
2 Free Range Eggs
1 cup Raw Sugar
3/4 cup Olive Oil
1 tsp Vanilla Essence
1 tsp Ground Cinnamon
1/2 tsp Salt
1 cup Plain Flour
1 tsp Baking Powder
For the icing:
1 cup Icing Sugar
150 g Cream Cheese, softened
1 tsp Lemon Juice
1 Lemon, zest, finely grated
a handful of crushed walnuts to sprinkle on top
Preheat oven to 180C and line a 24x12cm loaf tin with baking paper.
Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend.
Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend.
Add the carrots and walnuts and mix until just combined.
Pour the batter into the prepared loaf tin and bake for 1 ¼ hours or until a skewer inserted into the loaf comes out clean.
Remove the cake from the oven and cool on a wire rack.
While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.
Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.
Spread the icing generously over the top of the carrot cake, sprinkle with walnuts slice and serve.