I had one of those weeks. My self esteem was at rock bottom levels by Monday afternoon, yes Monday afternoon. I wanted to crawl into the proverbial hole and die. By Wednesday I was dreaming of escape and had planned my weekend, deciding that on Saturday I would bake my therapy, an amazing carrot cake with the thickest creamiest cream cheese frosting. The thought of this cake got me through to Friday afternoon and the warm spiced scent of it cooking on Saturday morning had soothed my soul before it even hit the plate.
- 2 cups plain flour
- 1 1/2 cup caster sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda (bicarb soda)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 10 tablespoons lightly flavoured oil (I use a light olive oil)
- 440g tinned, crushed pineapple, drained)
- 1/2 cup chopped walnuts
- 1/4 cup sultanas
- 220g cream cheese, softened to room temperature
- 110g unsalted butter, softened to room temperature
- 4 cups pure icing sugar
- 3 teaspoons vanilla extract
- Zest 1 lemon
- Preheat oven to 175 degrees Celsius. Grease and line 22cm cake pan.
- Mix dry ingredients together. Add oil and eggs, mix. Add carrot, pineapple and nuts, mix. Pour into greased lined cake pan. Bake 40-50 min, until skewer comes out clean.
- Place cream cheese, butter and icing sugar in bowl of electric mixer. Mix on low speed until ingredients are moistened. Increase speed to medium adding vanilla extract one teaspoon at a time. Mix for 2 minutes. Increase speed to high adding grated lemon rind. Mix for a further 4 minutes or until light and fluffy.
- When cake is completely cool, frost with the best ever cream cheese frosting and sprinkle with extra chopped walnuts.