Prep Time: 10 mins Cooking Time: 45 mins Serves: 10.
Ingredients:
400 grams Grated Carrots
300 grams Self-Rising Flour
180ml Buttermilk
240ml Sunflower oil or Vegetable Oil
150 grams Demerara Sugar
150 grams Walnuts Coarsely Chopped or (Pecans)
1 tsp Bicarbonate of Soda
2 tsp Ground Cinnamon
1 tsp Apple Cider Vinegar
2 tsp Vanilla Extract
Cream Cheese Glaze:
125 grams of Light Soft Cheese
3 tbsp Icing Sugar
1 tbsp Milk
Method:
Heat the fan oven no 180, gas mark 5, or 200°C. Grease and lightly flour the bottom and sides of a bundt pan or a 9-inch springform pan and set aside.
Add the buttermilk, oil, sugar, vinegar, and vanilla extract to a large bowl and beat with an electric mixer at low speed until blended, about 2 minutes.
Sift in the flour, bicarbonate of soda and cinnamon; beat slowly until just incorporated.
Stir in the carrots and nuts, then mix to combine and pour the batter into the pan; bake the cake for 40-50 minutes or test with a knife or skewer inserted in the centre to come out clean.
Let the cake rest in the tin for 8-10 minutes, then remove it from the pan and cool it on the rack.
Glaze:
Mix cream cheese, icing sugar, and milk until smooth in a small bowl. Pour the glaze over the cooled cake and sprinkle with coarsely crushed walnuts.
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