Carrot cake
Ready in:
45 min
Difficulty
easy
Servings
8
Free from
gluten, soy
Ingredients
For the dough:
- 200g Mum’s Mill Quick Bread Mix
- 300g carrot, peeled and grated
- 50g walnuts, chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 150g cane sugar
- pinch of salt
- 4 eggs, separated
- 125g butter, melted
For the filling:
- 250g cream cheese
- 100ml whipping cream
- 50g granulated sugar
- 1 teaspoon vanilla extract
For the decoration:
- whole and ground walnuts
Step by Step Instructions
Step 1
Preheat the oven to 180°C/350°F/Gas 4.
Step 2
With an electric whisk, beat together the egg whites into hard peaks, along with the salt.
Step 3
In a separate bowl, beat together the butter and sugar thoroughly, stir in the carrot, walnuts, egg yolks and cinnamon, followed by the Mum’s Mill Quick Bread Mix and baking powder.
Step 4
Gently stir in the beaten egg whites into the cake batter.
Step 5
Line two 23cm diameter cake tins with baking paper. Grease the edges and flour them.
Step 6
Spoon the batter mix into the lined tins, then bake for 15-20 minutes.
Step 7
When the cakes have cooled down a bit, take them out of the tins.
Step 8
In the meantime, beat the whipping cream into hard peaks, along with the granulated sugar. Mix in the cream cheese and vanilla extract and continue beating. You should get a hard but spreadable cream.
Step 9
When the cakes are completely cooled, spread one cake with 2/3 of the cream, then place the other cake on top. Cover the cake with the remaining cream. Decorate with the walnuts.
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