Carrot cake
Method
1
Preheat the oven to 160C/140C fan/gas mark 3.
2
Whisk eggs, sugar and vanilla seeds on high-speed until tripled in volume.
3
In a separate bowl, mix the almond flour, cinnamon, ginger, nutmeg and baking powder with carrots and walnuts.
4
Add gradually the dry ingredients and the melted Lurpak® butter to the egg mixture and stir well until combined.
5
Grease a 24cm round baking tin and line the bottom with baking paper. Pour the batter into it and smooth the surface. Bake for approx. 1 hour and 20 minutes or until baked, and a skewer inserted in the middle comes out clean.
6
Let the cake cool completely before adding the frosting.
7
Whisk cream cheese and icing sugar for 5 minutes – or until light and fluffy. Add lemon juice and mix well.
8
Spread cream cheese icing on top of the cooled cake and sprinkle with chopped walnuts.
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PERFECT SPONGE CAKES
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Lurpak® Unsalted Butter
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