Easy Carrot Cake

FOR CARROT CAKE

• 260 g (2 cups) Plain flour/All-purpose flour
• 8 g (2 tsp) baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground green cardamom 
• 1 tsp ground Cinnamon 
• 1/4 tsp ground ginger
• 4 eggs, UK medium size/US large (weight without shell = 214g), room temperature 
• 1 tsp vanilla extract
• 150 g (3/4 cup, packed) soft light brown sugar
• 150 g (3/4 cup) granulated sugar
• 190 g (1 cup) vegetable oil
• 1 small apple, peeled and grated
• 250 g (2 1/2 cup) raw peeled & freshly grated Carrots
• 60 g (1/2 cup) Walnuts, toasted and coarsely chopped

FOR CREAM CHEESE FROSTING

• 200 g (3/4 cup & 2 tbsp) Unsalted butter softened to room temperature 
• 200 g (approx. 3/4 cup & 2 tbsp) Full-fat cream cheese, COLD (straight from the fridge)
• 1 tsp lemon juice
• 300 g (2 & 1/2 cup) Icing sugar/powdered sugar, sifted
• 1/4 tsp salt

FOR DECORATING THE CAKE

• 3-4 tbsp finely chopped walnuts
• Green gel food colour
• Orange gel food colour

FOR CARROT CAKE

1. Heat a pan on medium heat, add 1 tsp butter or oil and toast roughly chopped walnuts for about 1-2 minutes or until walnuts become fragrant and light golden in colour. Stir occasionally. Remove from the heat and let them cool. 
2. Peel and shred the carrots and one small apple using a grater. Set aside.
3. Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F) and prepare two 7-inch round cake pans. Grease and line the bottom of both pans with baking paper.
4. In a large bowl, sift together the plain flour, baking powder, baking soda and salt. Add ground green cardamom, cinnamon and ginger. Set aside. 
5. In a large bowl, whisk together the oil, granulated sugar, soft light brown sugar and vanilla extract until well blended. Add the eggs one at a time, beating well after each addition.
6. Gradually add the dry ingredients to the wet mixture in 2–3 additions, gently folding after each until almost combined. Be careful not to overmix the batter.
7. Gently fold in the freshly grated carrots, grated apple, and chopped walnuts until evenly distributed throughout the batter.
8. Divide the batter between the prepared cake pans, tap gently to release air bubbles, and bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
9. Once baked, let the cakes rest in the pans for 15-20 minutes, then transfer to a wire rack to cool completely. You can bake them a day ahead, wrap in plastic and refrigerate since it's very easy to assemble the cakes if they are cool enough. 

FOR CREAM CHEESE FROSTING

1. Cream the softened butter on medium speed (with an electric hand mixer or stand mixer) until smooth and light in colour (about 4-5 minutes).
2. Add in the lemon juice, salt and one cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed. Now add another cup of icing sugar, mix with a spatula, beat until well combined.
3. Take out the COLD cream cheese straight from the fridge, shift to a small bowl, give it a good mix using a spoon or a hand mixer then add in the above butter mixture. Beat it until combined.
4. Then add the remaining icing sugar/powdered sugar, and beat until fluffy and well combined. Be careful not to overbeat the frosting after adding cream cheese, as it can become runny. Use it right away.

FOR DECORATING THE CAKE

1. Trim the tops of each cake with a sharp knife, place one cake layer on a turntable (or a cake stand) and spread frosting on top. Place the second layer over it, then lightly frost the top and sides to create a crumb coat. Refrigerate for 30 minutes to set.
2. Apply a second layer of frosting over the chilled cake, smoothing it out evenly. Smooth the top with an offset spatula and the sides with a bench scraper. 
3. Decorate the bottom edge of the cake with finely chopped walnuts using a small spoon. This step is completely optional, decorate your cake in any style you prefer.
4. Use any leftover frosting to pipe swirls on top or decorate with tiny carrots. To make tiny carrots, divide the frosting into two bowls. Add 1-2 drops of green gel food colouring to one and 1-2 drops of orange to the other. Mix well, then transfer each colour into separate piping bags fitted with small round tips and pipe carrots all around the cake, finishing with green stalks. Sprinkle with finely chopped walnuts and chill for an hour to set. Make slices and enjoy!