This cake is best when made two days before, it needs time to moisten & the flavours to come out!
Our fave cake in this household is a nice moist carrot cake, so much so that we had that for our wedding cake.
This is not that type of cake, more a midmorning or afternoon snack with coffee rather than a big creamy affair, that comes later :)
This cake still has its place here though, its tasty & for me uses up some of the abundant walnuts that grow on my land. Unfortunately for me the flour I found which was perfect has disappeared of the shelves so this effort did not rise as it should but still was very tasty & moist..
175g Brown sugar
175 ml Sunflower oil
2 tsp baking powder (if using SR flour leave out the BP)
1 tsp Bicarbonate of soda
1/2 tsp Ground Nutmeg
3 Large eggs whisked with a fork
140g Grated carrots
100g Walnuts chopped
Grated zest of Orange
175g Icing sugar
1 - 2 tbls orange juice from fresh orange
Heat oven to 180c or 160c fan oven
Line the base of a cake tin
Put sugar, oil & eggs into a mixing bowl.
Stir in the carrots, walnuts & orange zest.
Sift flour, baking powder, soda, & spices into the bowl. Do this from above the bowl to get air in.
Lightly combine all ingredients.
Cool on rack .
Another topping is....
448g Cream cheese
5ml Vanilla essence
Mix together till creamy then add icing sugar.