SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Preparation time: ~60 mins | Makes: 8-12 serves

INGREDIENTS

• brown baking paper & unsalted butter for greasing your 20” cake tin

• 225g unbleached self raising flour

• 2 large eggs

• pinch of sea salt

• 125g unrefined soft rapadura sugar

• 125ml sunflower oil

• 1 1/2 tsp ground ginger

• 1 1/2 tsp ground cinnamon

• 1 pink lady apple, peeled

• 220g grated carrot

• 1 orange (zest and juice)

• 100g walnuts

• 100g softened unsalted butter

• 140g softened cream cheese

• 90g icing sugar

METHOD

1. Preheat your oven to 190 degrees celsius, and grease your 20” springform cake tin with unsalted butter, then place a circle of brown baking paper in the base, dusting the sides with a little flour to prevent sticking.

2. Starting with the cake mix, add your sugar, eggs and oil to a medium sized mixing bowl and beat on medium until combined.

3. Sift your flour and spices into the bowl and fold through using a silicone spatula or wooden spoon, until you have a thick caramel batter.

4. Add your fresh produce to the cake mix by grating your apple, carrots, and orange zest straight into the bowl, and the juice from your orange. Stir through continuously until well combined and your mix starts to thin out a little so that it is a pouring consistency.

5. Lastly, chop half of your walnuts (50g) to your desired size and stir through your cake mix.

6. Pop the cake in the oven on the middle rack and bake for 35mins or until lightly browned on top and cooked right through. Allow the cake to cool out of the springform tin on a plate, you can leave your baking paper on or peel it off at this point.

7. To make the icing, add your cheese, butter and icing sugar to a medium sized mixing bowl and beat on medium until well combined and the butter is truly creamed (you’ll notice the butter/the mix lightens in colour slightly). I like my icing extra cheesy, so give it a taste here and see how you like, you may prefer more sugar or butter.

8. Once you cake has cooled completely, ice the top in a nice thick, rustic layer of your cream cheese frosting. Take the other half of your walnuts (50g) and scrunch them in your hands to crush them over the top of the cake.

9. Enjoy!