Carrot Cake

Step 1

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch cake tins with parchment or baking paper.

Step 2

In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon and nutmeg.

Step 3

In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.

Step 4

Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.

Step 5

Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.

Step 6

Gently remove cakes from cake pans and leave on a wire rack to cool completely.

Step 7

To make the frosting, add the cream cheese and sugar to a mixing bowl and beat with an electric mixer on medium speed until combined and smooth.

Step 8

Add maple syrup and beat again. Spread one third of the frosting onto one of the cake layers. Add the other cake on top. Add remaining frosting on top.

Step 9

Sprinkle over chopped nuts. Cut and serve.