Sharday’s Carrot Cake

This month’s recipe is an adapted version of Stephanie Alexander’s, and is guaranteed to be gobbled up in a day! It’s perfect for dessert paired with our 2008 ‘Little Sweetie’ Traminer Riesling – Strathbogie Ranges. Enjoy!

Ingredients

Cake

• 125g self-raising flour
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 2/3 cup olive oil
• 2 eggs, lightly beaten
• 2 cups finely grated carrot
• 60 g roughly chopped walnuts

Icing

• 200g Philadelphia cream cheese
• 2 tsp melted butter
• 200g icing sugar

Method

1. Preheat oven to 180 c
2. Moisturise a cake tin with butter or grease paper(a small 18cm one as this cake is not a big cake).
3. Roughly chop the walnuts
4. Grate the carrots in a whizzer or by hand
5. Toss the flour, sugar and spices into a bowl.
6. Throw in the oil and the eggs and then beat them up with an electric mixer for about 1 minute.
7. Now stir in carrot and walnuts.
8. Pour into a cake tin & bake for 1 hour
9. Let it cool in the cake tin before turning it out in a plate.

Icing

1. Mix the Philadelphia cream cheese, with the butter and icing sugar.
2. Spread over the cake and enjoy!