This super fancy and extremely light, moist and moreish carrot cake didn’t break the budget as I chose Black & Gold products as my baking essentials.
The IGA Easter offerings elevated my carrot cake from basic to delightful and we just love the great value and range that’s available in store.
If you’re looking for a quick, simple, easy and striking cake to make this Easter that the whole family will be asking you to make again, then this is the recipe for you.
Recipe: @thehellenicodyssey
Ingredients (makes 1 )
- 2 large eggs
- 150g caster sugar
- 170mls light flavoured olive oil
- 250g plain flour
- 1/2 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp vanilla extract
- pinch salt
- 400g grated carrot
- 120g chopped walnuts
- 150g cream cheese
- 60g butter
- 120g icing sugar
- 20mls lemon juice
Method
- Whisk eggs and sugar until slightly pale.
- Whisk in oil.
- Stir in dry ingredients.
- Fold in carrot and walnuts.
- Bake in a lined round 23cm tin at 180°C (fan 170°C) for 35-40 minutes, until a skewer comes out clean.
- To make frosting: Beat all ingredients together until fully incorporated and a smooth consistency. Spread over the cold cake and decorate as you please.
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