Carrot Cake

Carrot cake is such a classic dessert and it’s one of the simplest things to bake. I’ve topped this cake with brown sugar and finely chopped walnuts, and added a thin layer of drizzled icing for that extra bit of sweetness. Enjoy!

Ingredients

2 tbsp brown sugar

1/4 cup finely chopped walnuts

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

1/2 cup 35% whipping cream -room temperature

1 1/4 cups flour

2 tsp baking powder

2 tsp cinnamon

1 cup shredded carrot

1/2 cup roughly chopped walnuts

1 tbsp milk

7-9 tbsp icing sugar

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Bakers note

If you want to wow your guests, top their piece of carrot cake with a scoop of vanilla ice cream and finish it off with some drizzled caramel sauce. This makes the perfect dessert, especially if you're serving it during Spring or Summer. Butterscotch ice cream is also a nice choice and one of my favourites.

Directions

- Mix together the brown sugar and walnuts. Set aside.

- Line a 8x8 baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.

- Pre-heat the oven to 350 degrees F.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the whipping cream.

- Put the flour, the baking powder, and the cinnamon into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the shredded carrot and walnuts. Don't over mix.

- Pour the batter into the pan.

- Top the batter with brown sugar and walnuts.

- Bake for 35-40 minutes or until you can pierce the middle of the cake with a toothpick and it comes out clean.

- Place the cake on a wire rack to cool. Remove the parchment paper.

- Whisk together the milk and icing sugar until smooth.

- Drizzle the icing on top of the cake.