Classic Carrot Cake

(makes 24 muffins or 2 loaves)

Trying to branch out from my usual repertoire of baked goods, i've decided to try out the classic carrot cake with cream cheese frosting. In the past, i've always wrinkled my nose when i thought of making this as i don't even like carrots, but in the maturing of my taste buds i think i'm starting to get used to this common orange vegetable. Carrot cake is probably the best way to start. This tasty recipe was taken from The Cake Mistress and is highly recommended!

Prep time: 20 min
Cooking time: 35-40 min


Ingredients:
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 tsp Bicarb Soda
2 C Self Raising Flour
4 large carrots
1/2 C Walnuts, finely chopped
1 tsp Cinnamon
1 tsp Nutmeg
Extra 1/2 C walnuts, finely chopped to sprinkle on top.


Cream Cheese Frosting 
1 1/4 C Icing sugar
50g Unsalted Butter, room temp
125g Cream Cheese
zest of 1 lemon


Method:
1. Preheat the oven to 180˚C.
2. Finely grate the carrots. 
NB. This takes a while and your arm may get sore, but persevere.
3. Beat the sugar and oil together until thick, then add 1 egg at a time and keep beating for a few minutes.
4. Add the salt, bicarb soda, grated carrots, flour, walnuts and spices.
5. Mix with a wooden spoon until well-combined.
6. Grease (or lightly spray with spray oil) the muffin tray/loaf pan and bake for 15-20min (muffins) or 35-40min (cake), or until golden-brown and the cake springs back when touched in the middle.
7. To make the frosting, beat the icing sugar and butter together.
8. Add the cream cheese and beat until incorporated. Continue mixing on medium-high until frosting is light and fluffy, at least 5min but not too long otherwise it becomes runny.
9. Stir in the lemon zest.
10. Completely cool the cake on a cooling rack (10-15 min) before applying the frosting, otherwise it will melt.
11. Sprinkle with remaining walnuts and serve.