Easy carrot cake

The simplest and most delicious carrot cake. It is moist and incredibly easy to make – just mix all the ingredients. The carrot cake is topped with homemade cream cheese frosting, but I added honey to it this time for a better taste. A basic recipe for a carrot cake that will delight you :).

Ingredients for the easy carrot cake:

• 260 g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1,5 tsp ground cinnamon
• 290 ml rapeseed or sunflower oil
• 200 g soft brown sugar
• 50 g caster sugar
• 1 tsp vanilla extract
• 4 large eggs
• 300 g carrots, grated
• 100 g walnuts or pecan nuts, chopped

All ingredients should be at room temperature.

Put the oil, both sugars and vanilla extract in a large bowl. Whisk to combine the ingredients thoroughly. Add the eggs, one by one, whisking to combine the ingredients after each addition. The plain flour, baking powder, baking soda and cinnamon sift directly into the mixed ingredients. Mix with a whisk only to combine the ingredients, no longer. Stir in the grated carrot and chopped nuts.

Line a cake mould (23 x 33 cm in diameter) with baking paper. Pour the batter evenly into the prepared pan.

Bake at 170ºC for about 30 minutes or longer until an inserted toothpick comes out clean. Remove from the oven and cool. Frost the cake with the Philadelphia topping.

Ingredients for the topping:

• 300 g Philadelphia cheese, at room temperature
• 90 g butter, at room temperature
• 1/4 cup icing sugar, sieved
• 4 Tbsp liquid honey

Put the butter and sugar in the bowl of the mixer and mix until light and fluffy. Add honey and mix again. Add the cream cheese in three turns,  constantly mixing.

Enjoy!

Recipe source -Inspired Taste, with my changes.