Creamy Carrot Cake with Almonds and Cream Cheese Frosting

By Jamie Salter


Carrot cake:

375 g carrots, grated

250 g flour

2 tsp baking powder

250 g caster sugar

1 tsp cinnamon (or to your taste)

250 ml oil

4 eggs

200 g almond meal

Cream Cheese Frosting:

300 g cream cheese

100 g power sugar

1 tsp vanilla essence

1 tsp lemon juice


Preheat oven to 180 degrees Celsius. Grease a 25 cm round cake tin.

In order, combine eggs, sugar, oil and cinnamon until well combined. Add the carrots and almond meal.

Sieve the flour and baking powder into a bowl then add to the other ingredients.

Place the batter into the greased cake tin and bake at 180 degrees Celsius for 40 to 50 minutes.

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.

After baking, cool the cake and apply frosting.

Garnish with crusted almonds.

Source: ClickClack