American Carrot Cake

Today is my 2 babies birthday.   
The journey hasn't been easy but watching them growing up healthy and strong makes me happy.
As today is also their Taekwondo competition, I needed a cake that has frosting and yet won't melt if it stands without refrigeration.
It was difficult to come up with a cake that pleases both and I have no time to bake two different version so I ended up with American Carrot Cake which I baked this before.
Findings: Instead of baking into one 7" cake with two layers, I went for two 6" rounds.  The frosting I doubled it from below and ended up with a small bowl remainder.
What you need:

250ml vegetable oil150g brown sugar3 eggs363g coarsely grated carrot (approx 4 large carrots)
120g coarsely chopped walnuts

375g self raising flour½ tsp bicarbonate of soda
2 tsp mixed spice

Method:

Preheat oven to 180°C.  Greased and lined a 2 X 6" round pan.

Sift the flour, bicarbonate of soda and mixed spice.

Whisk eggs and sugar on MED till thick and creamy. (Use the ribbon test to check the consistency).

Fold in the oil.

Fold in the carrot, walnuts and then the dry ingredients.

Pour mixture into prepared pan and bake for 25 – 30 mins or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.

Stand cake in pan for 5 minutes before turning onto wire rack. Cool on rack.

Cream Cheese Frosting

What you need:

60g butter
160g cream cheese
4 tsp finely grated lemon zest
240g icing sugar
Method:

Cream butter, cream cheese and lemon zest till light and fluffy. (Use the spatula to test the right consistency).

Gradually add in the icing sugar. Cream till smooth.

Cover the top of the cooled carrot cupcake with the frosting.

Sprinkle with coarsely chopped walnuts.

August 2015 Event: Brown Sugar and Molasses 
This post is linked to the event Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses), organized by Bake For Happy Kids) and My Little Favourite DIY), hosted by Bakericious.