Classic Carrot Cake!

Directions

• Preheat the oven to 170°C.
• Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated.
• Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
• Stir in the grated carrots and walnuts with a spoon, then pour the mixture into the prepared cake tin. Bake in the preheated oven for 30–35 minutes, or until golden brown and the sponge bounces back when touched.
• Leave the cakes cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
• Frosting…
• Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
• Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
• Continue beating until the frosting is light and fluffy – for at least 5 minutes. Do not overbeat, as it can quickly become runny.
• Assembling…
• When the cake is cold, spread over the cream cheese icing. Finish with chopped walnuts, praline and/or toasted almonds.