CARROT CAKE

A soft and moist cake made with fresh carrots, sugar, warm spices and walnuts and topped with a luscious cream frosting and decorated with more walnuts.

INGREDIENTS 1 cup brown sugar 3/4 cup unsalted butter 1/4 cup Greek yogurt 3 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 2 cups very finely grated carrots

For frosting :

3/4 cup walnut pieces chopped Whipping cream /Fresh cream 1/2 cup unsalted butter, softened to room temperature 2–2.5 cups sugar 2 teaspoons pure vanilla extract salt, to taste

INSTRUCTIONS Preheat oven to 180°C. Grease or line a baking pan.

In a bowl with a handheld mixer combine the brown sugar and butter. Beat in the yogurt until fully combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.

In an another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in the finely shredded carrots and walnut pieces.

Pour or spoon batter into prepared pan.

Bake cake for 35 minutes or until toothpick inserted in the centre comes out clean. Do not over bake. Check the cake at 30 minutes.

Allow cake to cool completely before frosting.

For the frosting : Beat the cream and butter together until soft, creamy, and combined thoroughly. Add powdered sugar and beat until thick and combined. Add vanilla extract. Add more powdered sugar until desired thickness is reached. Add salt to taste.

Frost and decorate with more walnuts.

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