Serves 10
Carrot cake
6 medium eggs
320g caster sugar
320g ground almonds
35g cornflour
Pinch ground cinnamon
2 tablespoons baking powder
80g walnuts chopped
320g carrots, peeled & grated (using the largest side of a hand grater)
Frosting
300g unsalted butter
300g icing sugar
dash vanilla extract
100g cream cheese
Method
Preheat your oven to 160C.
Grease and line 2×9” round loose bottom tins. Set aside
Place all the ingredients into a mixing bowl and combine using a wooden spoon until you are left with a soft batter.
Divide this mix evenly between the two tins.
Bake for 35-40 minutes or until a knife inserted into the center comes out clean.
Once baked, remove and allow to cool in the tins for 5 minutes before transferring onto a wire rack to cool completely.
For the frosting, beat the butter, sugar and vanilla until light and fluffy.
Add the cream cheese and combine. Do not over mix at this point.
Sandwich and cover the cooled sponges with the frosting and decorate with some festive Easter decoration and enjoy!
Is it 2 teaspoons of baking powder instead of 2 tablesp for carrot cake?
2 tablespoons Anne, extra is needed to help it rise with the amount of almonds. Happy baking!