Carrot Cake with Cream Cheese Frosting
Ingredients
- ●0.5 cup milk
- ●1 tsp lemon juice
- ●0.5 cup caster sugar
- ●0.5 cup brown sugar
- ●0.5 cup oil
- ●1 tsp vanilla extract
- ●1 cup flour
- ●1 cup grated carrot
- ●0.5 tsp baking soda
- ●1 tsp baking powder
- ●1 tsp cinnamon powder
- ●0.5 tsp ginger powder
- ●1/4 cup cranberries
- ●1/4 cup walnuts
- ●1/2 cup cream cheese
- ●1/2 cup icing sugar
- ●1/4 cup butter
- ●Orange zest, to top
- ●Dried cranberries, to top
Instructions
Combine the milk and lemon juice and set aside for a few minutes to create a quick buttermilk.
In a large bowl, whisk together the caster sugar, brown sugar, oil, and vanilla extract until well combined.
Stir in the buttermilk mixture, then fold in the grated carrot.
Sift in the flour, baking soda, baking powder, cinnamon powder, and ginger powder, and mix until just combined.
Fold in the cranberries and walnuts.
Pour the batter into a greased and lined cake tin and bake at 180°C (350°F) for 30–35 minutes, or until a skewer inserted in the centre comes out clean.
Allow the cake to cool completely before frosting.
Beat together the cream cheese, icing sugar, and butter until smooth and fluffy.
Spread the cream cheese frosting generously over the cooled cake.
Finish with a scattering of dried cranberries and fresh orange zest.