Birthday Carrot Cake/ Princess Carrot Cake

Birthday Carrot Cake/ Princess Carrot Cake

Carrot Cake suddenly became the favourite in our house and we have a lovely recipe made by our older daughter many years ago. It was a hit with everyone who had the good fortune to eat it. I shared the recipe with all my friends and even on Facebook and a few groups.  An then I forgot all about it. Earlier this year, I was going through my cake recipes and came across this long-forgotten favourite. And since birthdays were coming up, I decided to make it again. Needless to say, we had a wonderful time and enjoyed the cake for days.

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You Will Need:

250gms salted butter; 2 cups caster sugar; 3 cups flour; 4 large eggs; 2 tsp baking soda; 2 tsp mixed spice; 1 tsp vanilla essence; 2 cups grated carrot; 1 cup toasted, chopped walnuts.

For Spice Mixture:

1 tablespoon cinnamon

1 tablespoon nutmeg

1 tablespoon cardamom seeds

1 teaspoon ground cloves

Grind together and use as desired. Store remaining mixture in air-tight bottle for future use.

Cream Cheese Icing:

250 gms cream cheese; 1 tbsp. butter; sugar to taste; juice of 1 lemon; 1 tsp grated lemon zest.

For Decoration:

10 walnut halves

Makes 2 medium sized cakes. Use 8 inches square/ round pan.

Method:

Preheat oven to 350degrees F/175 degrees Celcius. Grease cake pans and line with baking paper.

Sieve the dry ingredients (flour, baking powder, and mixed spice )together.

In a large bowl, cream sugar and butter with an electric mixer until pale and fluffy. Add the eggs one at a time. Beat in the vanilla essence. Using a wooden spatula, gently fold in the sieved flour to the creamed mixture. Stir in the carrots and walnuts. Divide between the two cake pans. Bake for 25 to 30 minutes or until a skewer inserted in centre of the cake comes out clean. Cool overnight.

For Icing:

Beat together all ingredients till smooth. Spread over cakes. Decorate with walnut halves and serve with vanilla ice cream if desired. Absolutely wonderful. We like it chilled.

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