Carrot Cake II
This carrot cake is a big, oil-rich cake topped with sweetened cream cheese frosting. It uses more than half a kilo of grated carrot, plus chopped walnuts and a measured spoonful of cinnamon, so the crumb stays moist and the nuts add bite. The batter goes together in a food processor in one step, which saves the usual bowl work. Cool the cake fully before frosting so the topping holds its shape.
Instructions
Put the oil, flour, bicarbonate soda, the larger amount of sugar, eggs, salt, cinnamon, carrots and walnuts into a food processor. Run it for 5 minutes until everything is combined into a batter.
Pour the batter into a cake tin 26 cm (10½ inches) across. Bake at 160°C (325°F/Gas 3) for 45 minutes.
Check that the cake is cooked through before taking it out of the oven. Leave it to cool in the tin for 10 minutes, then turn it out onto a cooling rack.
For the topping, put the cream cheese, the smaller amount of sugar and the butter in a mixing bowl. Cream them together until the frosting is smooth and soft.
Once the cake is cool, spread the frosting over it with a palette knife.
Make it personal.
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