Carrot Cake (thanks to Ben at The Lantern Alliance)
Ingredients
- 70g lupin flour
- 70g plain flour
- ½ tsp baking power
- ½ tsp baking soda
- pinch of salt
- 1 tsp cinnamon
- 160g caster sugar
- 110g (2 large) eggs
- 150ml vegetable oil
- 125g grated carrot
- 80g ground walnuts
Cream Cheese Icing
25g butter (softened)
40g cream cheese
125g icing mixture
Method
- Sift all the dry ingredients, except the sugar, into a bowl and lightly whisk together to ensure they are well combined.
- Add the eggs and sugar to an electric mixer and beat on high speed for 4 minutes with the paddle attachment.
- Reduce to low speed and slowly add oil.
- When all the oil is added, increase to high speed for 30 seconds until all the oil is incorporated.
- Add carrot and walnuts to the wet mix.
- Add dry ingredients 1/3 at a time and combine on low speed.
- Pour mixture into greased/lined trays.
- Bake at 165C in a preheated oven for 20 – 25 minutes, or until a skewer comes out clean.
Cream Cheese Icing:
- Beat butter and cream cheese together in mixer on high speed until smooth (3 – 5 min).
- Carefully add icing sugar and combine until there are no lumps.
- Spread or pipe onto the cooled cake!
