Carrot Pound Cake

Chef : Loreta Quitoles

Genres : Western Pastry,

Ingredients

100g carrot
75g sugar
1.5 eggs
75g oil sunflower or equivalent
82g plain flour
27g walnuts
1/2 tsp baking soda
1 tsp cinnamon powder
1 tsp baking powder

Cream cheese frosting (optional)

125g cream cheese cut to large chunks

58g butter soft, unsalted

58g icing sugar

Method

Beat sugar and eggs together for 5 minutes or until it reaches ribbon stage. Then slowly drizzle in the oil while the mixer is running.
Sift flour, baking powder, cinnamon, baking soda and add to the mixing bowl all at once and beat on low, until just combined.
Lastly fold in the carrots and nuts.
Bake in a well greased cake tin in 170 degrees for 15 minutes (depending on the size of the tin) or until an inserted toothpick comes out clean.
Cool to room temperature in the cake tin.
Cream cheese frosting
Add the cream cheese to the mixer and beat on high speed with a paddle. Scrape down frequently so that it is lump free and creamy.
Sift the icing sugar, then add in all at once into the cream cheese and beat again with the paddle until it is fully incorporated.
Next add in the cubed soft butter bit by bit until it is fully incorporated and creamy.