A delicious, creamy carrot cake for Easter
Creamy Carrot Cake with Almonds & Cream Cheese Frosting shared with She Does This from kitchenware brand, ClickClack.
375g carrots, grated 250g flour 2 teaspoons baking powder 250g caster sugar 1 teaspoon cinnamon (or to your taste) 250ml oil 4 eggs 200g almond meal
Cream Cheese Frosting
300g cream cheese 100g power sugar 1 teaspoon vanilla essence 1 teaspoon lemon juice
1. Preheat oven to 180 degrees 2. Grease cake tin. We used a 25cm / 10 inch round cake tin 3. Combine eggs, sugar, oil, cinnamon – in this order – until well combined. Add the carrots and almond meal. 4. Sieve the flour and baking powder into a bowl then add to the other ingredients. 5. Place the batter into a greased cake tin and bake at 180 degrees for 40-50 minutes 6. While the cake is cooking, combine the cream cheese with the lemon juice and vanilla essence. Stir with a whisk until smooth. Slowly, add in sugar and mix to combine. 7. After baking, cool the cake and apply frosting. Garnish with crusted almonds.
Our tip: To keep leftovers fresher for longer, store in ClickClack Daily Range Storage container