Carrot cake

Ingredients

For the cake

• 2 cups wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots

For the frosting

• 1 cup cream cheese
• 1/2 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3. In a large bowl, mix the sugar and vegetable oil until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the flour mixture to the egg mixture in three parts, mixing well after each addition.
6. Add the vanilla extract and grated carrots and mix until evenly combined.
7. Pour the batter into a greased and floured cake pan.
8. Bake the cake for 35–40 minutes, until golden and a skewer comes out clean.
9. Let the cake cool to room temperature before frosting.
10. In a medium bowl, beat the cream cheese and softened butter until smooth.
11. Add the powdered sugar and vanilla extract and beat until you have a smooth frosting.
12. Once the cake is cool, spread the cream cheese frosting over the top.
13. Decorate the cake with some grated carrot and chopped walnuts before serving.