How To Make Easy Moist Carrot Cakes - Moist Ginger Carrot Cake recipe

1

cup

self-raising flour

1

tsp

bicarbonate of soda

½

tsp

ground cinnamon

½

tsp

ground cloves

1

cup

brown sugar; firmly packed

1 ½

cups

finely grated carrot; about 2 large carrots

½

cup

sultanas

½

cup

glaced ginger; finely chopped

½

cup

walnuts; finely chopped

2/3

cup

oil

2

eggs, lightly beaten

For cream cheese frosting:

60

g

cream cheese; softened

30

g

soft butter

1

tsp

grated lemon rind

1 ½

cups

icing sugar

1

Grease 20cm square cake tin, line base with paper, grease paper.

2

Sift flour, soda and spices into a bowl, stir in sugar, carrot, sultanas, ginger and nuts; stir in combined oil and eggs.

3

Beat on medium speed with an electric mixer for 5 minutes.

4

Pour into the prepared pan.

5

Bake in a moderately slow oven for about an hour.

6

Stand 5 minutes before turning onto a wire rack to cool.

7

When cold, spread with frosting.

For cream cheese frosting:

1

Beat cream cheese, butter and lemon rind in a small bowl with an electric mixer until smooth, gradually beat in sifted icing sugar.