Carrot Cake with Cream Cheese Icing, and walnuts, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. My kind of cake! It's absolutely delicious, and the earthy spices bring so much flavour. It's so easy to make, that even a complete beginner can bake it.
To make the sponge, add the eggs, sugars and oil to a bowl and whisk well until you get a smooth, thick consistency.
Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.
Preheat the oven to 180 degrees C (350 Fahrenheit).
Oil and flour 2 round cake tins (mine are 23 cm, 9 inches), and divide the batter between the 2 tins evenly.
Bake for 30-35 minutes until the cakes are firm to touch and well risen with a golden brown colour.
Remove from the tin and allow them to cool.
Meantime, make the icing by mixing the sugar, butter and vanilla extract together. Do not overbeat, as the icing could become runny.
Add the cream cheese and mix gently.
If you use a food processor, just add all the ingredients together and blitz to a smooth consistency.
Once the sponges have cooled down, arrange one cake on a plate or cake stand, spread half of the icing over, arrange the second cake on top, and spread the remaining icing over the top and sides.
Decorate with more chopped walnuts.