2CupsPowdered Sugarthe amount depends on how stiff you want it
2teaspoonVanilla
Instructions
For the Carrot Cake:
Place the eggs in a bowl and whip until thick and fluffy (it takes about 7-10min)
Add the oil and vanilla to the eggs and continue whipping.
Meanwhile, combine the sugar, salt, flour,cinnamon, baking powder and baking soda.
Add the flour mixture to the egg mixture gradually and mix on low speed.
When everything is combined, fold in the carrots and walnuts.
Pour the batter into 2 20cm round cake tins.
Bake the cakes for about 45-55min or until a fork inserted comes out clean.
Allow the cakes to cool on a wire rack before frosting.
For the Cream Cheese Frosting:
Place all the ingredients into a mixing bowl and using the paddle attachment, cream the mixture until smooth. Depending on the consistency you desire, add more or less powdered sugar.
When the cakes are cooled, you can either cut each layer in into two so that you have a four layered cake or leave it as two layers.
Place a little frosting between each layer. Then stack the layers and use a tiny bit of icing to create a crumb coat and place the cake in the fridge for 5-10min.
Then use the remaining frosting to ice the cake in whatever way you want, and lastly top with beautiful fresh flowers.
Notes
This cake can be kept in the fridge for up to 3 days. It is best to keep the cake airtight - I recommend using a cake carrier, as that’s the easiest way to keep it covered.The cake can also be frozen for up to 2 months. You can freeze the whole cake or you could also freeze individual slices wrapped tightly in plastic wrap. Thaw in the fridge or on the counter at room temperature before enjoying.