Moist Carrot Cake

Impress the whole family with your cullinary skills with this exceptionally easy, but deliciously moist Carrot cake! Perect for any occassion, or just an afternoon tea delight.

Ingredients:

Servings: 8

• 3 cups Plain Flour
• 2 cups Brown Sugar 
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• ½ tsp Nutmeg
• 4 Eggs, whisked
• 1 ½ cup Olive Oil
• 1 cup Milk
• 1 tsp Vanilla Extract
• 2 cups Carrots, finely grated

Lemon Buttercream

• 1 cup Butter, softened
• 3 cups Powdered Sugar
• ½ Lemon, zested
• ½ tbsp Lemon Juice
• ½ tbsp Milk

Mini Carrots, optional decoration

• 1 Carrot, cut into mini carrot shapes and placed with carrot tops in icing

Method:

1. Preheat oven to 180 degrees.
2. Sift flour, sugar, baking powder, cinnamon and nutmeg into a large bowl. Create a well in the centre and add eggs, oil, milk and vanilla. Stir to combine mixture. 
3. Add carrots to bowl and stir through. 
4. Divide mixture in half and pour mixture into two greased cake tins.
5. Bake for 30 minutes or until cooked through and lightly browned (use a skewer to test if it comes out clean). Allow to cool. 
6. Whip lemon buttercream ingredients with an electric mixer until light in colour and fluffy. 
7. Once cakes have cooled, spread half the buttercream on one of the cakes, place the other cake on top of the buttercream. Frost on top of that cake with the remaining buttercream. 
8. Top with optional mini carrot decorations. 
9. Store and transport in your container

Top Tip:Transporting the cake is easy with the Tellfresh Cake Container complete with the cake lifter!