Carrot Cake with Creamcheese Frosting

Carrot Cake with Creamcheese Frosting (2cmx30cmx30cm square pan )

A

4 large whole eggs

180g brown sugar

2tsp vanilla 

B

240g cooking oil 

C

260g flour

1tsp baking soda

1 1/2tsp baking powder / 1tsp DBP

1 1/2tsp cinnamon powder

1/2tsp salt

D

340g grated fresh Carrot

60g raisins

100g toasted walnuts/pecans for Cake

E

50g toasted walnut/pecans for decorating 

Method:-

* Line and grease base side.

* Bake 150g walnuts for 180°c, 10 minutes. Chopped roughly, divide 100g for Cake and 50g for decoration. 

* Beat A until ribbon stage.

* Add in B slowly until well combined.

* Add in C fold in and mix well.

* Add in D with spatula.

* Bake 180°c for 60 minutes, center rack. 

* Frost Cake and decorate with cut out Carrot skin shape Carrot and parsley leaf.

Creamcheese Frosting 

450g Creamcheese 

230g powder sugar 

114g butter 

1tsp vanilla

Little bit of lemon juice

* Beat Creamcheese, sugar and butter until combined. Add in lemon juice mix well.