We’re not going to lie: it took us months to nail this recipe. The perfect carrot cake is busy, but not so packed with nuts, currants and carrot that you can’t taste the delicious sponge holding it all together. And as for the luscious icing – that’s why we always eat from the top down.
Sift the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt into a large mixing bowl and stir together.
Separate 2 of the eggs. Break the 2 whole eggs into the bowl containing the separated egg yolks, add the sugar and oil and beat until combined. Stir in the carrots, then fold in the sultanas and walnuts. Lightly fold in the dry ingredients using a large metal spoon or spatula.
Whisk the egg whites until softly peaking. Fold half of them into the flour mixture, then fold in the remainder, keeping as much air as possible in the mixture.
Divide the batter evenly between the prepared tins and
To make the icing, put the butter into a bowl and beat until pale and fluffy. Sift in the icing sugar and beat again until smooth. Finally, beat in the cream cheese, but don’t overbeat it or it might become grainy.
Using a palette knife, spread icing on one half of the cake. Sit the other half on top, then ice the sides and top. Place the walnut halves in a circle on the icing to mark out the portions.
© 2014 Tonia George. All rights reserved.