Ingredients:
Cake
¾ cup chopped walnuts
2 cups grated carrot
1 tsp vanilla extract
¼ cup of Village Dairy Greek or Natural Yoghurt
3 large eggs
1 cup cooking oil
½ cup white sugar
1 cup brown sugar
½ tsp salt
½ tsp ground ginger, cloves and nutmeg
2 tsp cinnamon
2 cups flour
1 ½ tsp baking powder
1 tsp baking soda
Cream frosting
250 grams block of cream cheese
115 g butter
2 cups icing sugar
1 tsp lemon juice
1 tsp vanilla extract
⅛ tsp salt
Method:
Remove the cream cheese and the butter for the frosting from the fridge and set on the bench to come to room temperature.
Preheat the oven to 180 celsius degrees and line the bottom of a round cake tin and spray the tin with non stick cooking spray.
Whisk the flour, baking powder, baking soda, spices and salt in a large mixing bowl. Set aside.
Whisk the sugars, oil, eggs, yoghurt and vanilla in a medium sized mixing bowl. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold the grated carrots and walnuts.
Pour the batter into the prepared cake tin and bake for 50 - 60 minutes, keeping an eye on it after 45 minutes as cooking times can vary. The cake is done when a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool completely
Cream Cheese Frosting
In a large bowl using a stand or hand held mixer, cream together the cream cheese and butter on high speed until smooth and creamy. Sift in the icing sugar and add the lemon juice, vanilla and salt and mix on low speed until combined and then on high speed for 2 minutes. Add more icing sugar depending on your preferred thickness.
Assemble:
Slice the cooled cake in horizontally in half using a large knife or cake leveller and place the bottom half of the cake on the serving plate. Spoon half of the frosting on top and spread the rest of the frosting over. Sprinkle with chopped walnuts.
Refrigerate the cake for at least 30 minutes before slicing and serving. The frosting will set and it will make it easier to slice. Enjoy!