Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves powder
1/2 teaspoon ginger powder
2 cups fine white sugar
4 eggs separated
1 cup vegetable oil
4 cups grated carrots or 500 gms
3/4 cup chopped walnuts
1 tsp vanilla essence
Directions:
1. Preheat oven to 180 C and prepare two 9" pans or one 11" pan
2. Beat together sugar and egg yolks till it is pale and drops in a ribbon form
3. Add vanilla, oil and carrots and stir till well combined.
4. Sift together, flour, baking powder, cinnamon, salt and baking soda.
5. Stir dry ingredients into the wet ingredients.
6. Beat egg whites separately with 2 TBS of sugar till soft peaks form.
7. Gently fold eggs whites into the cake batter till white traces of egg whites disappear but taking care not to overmix.
8. Stir in walnuts and bake for 25-30 minutes or until a toothpick comes out clean
Cream Cheese Icing:
8oz Package cream cheese
2 cups icing sugar
2 tbs butter
Blend together butter and cream cheese. Add sugar till icing reaches a stiff and dry state. Refrigerate icing a little bit to get a spreadable consistency or pour as is to get a dripping affect and then refrigerate (like i did in the picture).
4 eggs separated
1 cup vegetable oil
4 cups grated carrots or 500 gms
3/4 cup chopped walnuts
1 tsp vanilla essence
Directions:
1. Preheat oven to 180 C and prepare two 9" pans or one 11" pan
2. Beat together sugar and egg yolks till it is pale and drops in a ribbon form
3. Add vanilla, oil and carrots and stir till well combined.
4. Sift together, flour, baking powder, cinnamon, salt and baking soda.
5. Stir dry ingredients into the wet ingredients.
6. Beat egg whites separately with 2 TBS of sugar till soft peaks form.
7. Gently fold eggs whites into the cake batter till white traces of egg whites disappear but taking care not to overmix.
8. Stir in walnuts and bake for 25-30 minutes or until a toothpick comes out clean
Cream Cheese Icing:
8oz Package cream cheese
2 cups icing sugar
2 tbs butter
Blend together butter and cream cheese. Add sugar till icing reaches a stiff and dry state. Refrigerate icing a little bit to get a spreadable consistency or pour as is to get a dripping affect and then refrigerate (like i did in the picture).
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