A delightful twist on the classic carrot cake, featuring a blend of warm spices and a creamy citrus frosting.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated before placing the cake in for even baking.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and nutmeg.
Sifting the dry ingredients together helps to avoid lumps and ensures an even mix.
In another bowl, whisk together the eggs and olive oil until well combined.
Using room temperature eggs will help the mixture emulsify better.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the cake light and fluffy.
Fold in the grated carrots and chopped walnuts.
Gently fold to maintain the airiness of the batter.
Pour the batter into a greased 23cm springform pan.
Use parchment paper at the bottom of the pan for easier removal.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 60 minutes to prevent overbaking.
Allow the cake to cool completely on a cooling rack before frosting.
Cooling the cake prevents the frosting from melting.
For the frosting, beat the cream cheese and butter together until smooth.
Ensure both ingredients are at room temperature for a smoother mix.
Gradually add the powdered sugar, vanilla extract, and lemon juice, mixing until the frosting reaches your desired consistency.
Taste and adjust the sweetness or tanginess to your preference.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smoother finish.
Slice and serve your delicious Spiced Carrot and Walnut Cake.
Garnish with extra chopped walnuts for a decorative touch.
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