Carrot Cake with Cream Cheese Frosting
A delicious 2 layered Carrot Cake with a luscious Cream Cheese Frosting that is simply perfect for birthdays, holidays or any other special occasion.
sunflower oil or canola oil
all purpose flour
about 3 medium sized
CREAM CHEESE FROSTING (double this amount for a 2 layer cake)
pure vanilla extract
powdered sugar (icing sugar)
Grease and flour 2, 9 inch round cake pans.
Preheat oven to 325 degrees F.
In a large bowl whisk the oil, sugar and eggs together until combined and set aside.
In a separate bowl, whisk the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir until combined.
Fold in the crushed pineapple, chopped walnuts and the grated carrots.. Do not over mix.
Divide evenly into the prepared pans.
Bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
Transfer the pans on a wire rack and let cool completely in the pans.
Carefully release the cakes from the pans when cooled and ready to frost.
CREAM CHEESE FROSTING (double the amount for a 2 layer cake)
In a large bowl combine the frosting ingredients together.
Starting on low speed and working your way to high, mix until the cream cheese frosting is smooth and creamy.
ASSEMBLING LAYERED CARROT CAKE
Carefully place one cake on a large serving platter.
To make the frilly icing border, use a piping bag inserted with a 1M piping tip.
Fill the piping bag with the frosting and start piping at the inner edge of your cake, working yourself inward.
With an off set spatula or the back of a large spoon, smooth the inside frosting and leave the edges untouched.
Top with the second layer of cake and repeat with more frosting.
Pipe a rosette on the top middle of cake and garnish with mint leaves.
Slice and enjoy with your favourite cup of coffee or tea.