Carrot Cake

Method

1. 1
   • wheat flour 260 g
   • baking powder 2 tsp
   • ground cinnamon 2 tsp
   • salt 1 pinch

   Whisk the dry ingredients — Heat the oven to 175°C/350°F and line two round tins. Whisk the flour, baking powder, cinnamon and salt in a bowl.

2. 2
   • egg 4
   • brown sugar 250 g
   • vegetable oil 2 dl
   • carrot 300 g
   • walnuts 80 g

   Mix wet and dry ingredients — In another bowl whisk the eggs, brown sugar and oil until smooth. Stir in the grated carrot and walnuts, then fold in the dry ingredients.

3. 3

   Bake and cool the cakes — Divide between the tins and bake for 35-40 minutes until a skewer comes out clean. Cool completely on a rack.

   ⏱40 min
4. 4
   • cream cheese 200 g
   • powdered sugar 100 g

   Frost the cake — Beat the cream cheese with the powdered sugar until smooth. Sandwich the cakes with a third of the frosting and swirl the rest over the top.