The almost famous Carrot Cake

Carrot Cake

1 cup walnuts (toasted)

2 1/2 cup finely grated carrot

2 cups all purpose flour

1 teaspoons baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

4 large eggs

1 1/2 cup sugar

1 cup canola oil

2 teaspoons vanilla extract

180 degrees celsius, 25-30 mins

- Beat the egg till frothy, then add in the sugar and beat till mixture is thick and fluffly (3-4mins)

- Add oil in steady stream and beat in vanilla extract.

- Fold in the dry mixture, chopped walnuts, and carrots.

- Pour mixture in either 2 baking pans or cupcake cups.

- Bake for 25-30 mins or until toothpick inserted in center comes out clean.

Cream Cheese Frosting:

1/4 cup unsalted butter

227g cream cheese

2 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon of lemon zest

Beat cream cheese and butter until blended with no lumps. Add sifted powdered sugar and beat till fully incorporated and smooth. Beat in vanilla extract and lemon zest.