Super Moist Carrot Cake

This super moist carrot cake recipe is packed with carrots, walnuts and warm spices, then topped with rich cream cheese icing. Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

• 2 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1½ teaspoons cinnamon
• 1¼ cups canola oil
• 1 cup soft brown sugar
• 1 cup white caster sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated carrots
• 1 cup chopped walnuts

For the icing

• 250 grams cream cheese, softened
• 2 cups of icing sugar, sifted
• 1 tablespoon lemon juice
• ½ cup chopped walnuts

How to make it:

In a medium bowl, whisk together flour, baking soda, salt and cinnamon until blended.  In a separate bowl, whisk the oil, sugar, vanilla and eggs.

Add the dry ingredients to the wet mixture in two lots and fold until combined.  Stir in carrots and walnuts.

Grease a 24cm ring tin and pour batter in.

Set the Combi Steam Oven (SO4520) to 130 degrees steam function.  Bake the cake for 1 hour 15 minutes or until skewer inserted comes out clean.

Turn cake out onto a wire rack and rest until completely cool.

For the icing, beat together cream cheese, icing sugar and lemon juice.  Spoon over cake and sprinkle with walnuts.