Carrot Cake

Submitted by Diamond Legend Jane B, this much-loved recipe has been on regular rotation in her kitchen for years. In fact, Jane makes it so often it's become something of a signature bake.

And if consistency is the secret ingredient, it's no surprise Jane has reached Diamond Legend status, having completed more than 360 training sessions. Whether it's Monday or Saturday morning Trek Training or Thursday strength sessions, Jane is one of those familiar faces who simply keeps showing up, week after week.

Just like her approach to training, this recipe is reliable, uncomplicated and delivers every time.

Ingredients

Cake

- 2 cups self-raising flour
- 2 cups raw sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup oil
- 4 eggs, beaten
- 3 cups grated carrot
- About ½ cup chopped walnuts
- Cream Cheese Icing
- 100g cream cheese
- 50g butter or cream
- 2 cups icing sugar, sifted
- 1 teaspoon vanilla essence
- Extra walnuts for decorating

Method

Step 1 - Preheat your oven to 180°C.
Grease and line a square cake tin with baking paper.

Step 2 - Sift together the flour, sugar, salt and cinnamon in a large mixing bowl.
(Jane notes that sifting isn't really necessary, but Nanna always did!)

Step 3 - Add the oil and mix to combine.
Stir through the beaten eggs and grated carrot, mixing well.
Fold through the chopped walnuts.

Step 4 - Pour the mixture into the prepared tin.
Bake for approximately 1 hour and 10 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool completely before icing.
Cream Cheese Icing
Beat the cream cheese and butter together until smooth and creamy.
Add the sifted icing sugar and vanilla essence and beat until smooth.
Spread generously over the cooled cake and decorate with walnuts.

Enjoy

Guaranteed to deliver a smile. Just ask Jane. 💎🥕🍰