2 cup plain flour
2 teaspoon baking powder
1.5 teaspoon cinnamon
1 teaspoon nutmeg
0.5 teaspoon ginger
1.25 cup oil (rice bran or sunflower) – can use coconut, but flavour will come through in the cake slightly
1 cup natvia
1 teaspoon vanilla extract
4 large eggs
3 cup grated carrot (5-6 medium carrots)
1 cup chopped walnuts
0.5 cup raisins
225 g cream cheese
50 g butter
2 cup Natvia icing mixture
1 tablespoon lemon juice
0.5 cup chopped walnuts for topping
- Heat oven to 180 Degrees. Prepare two 8inch cake tins – grease, baking paper on the bottom and flour the sides of the tin.
- In a large bow whisk oil, Matvia and vanilla. Whisk eggs in one at a time until smooth. Add in flour, baking powder and spices and whisk until just combined, mixing with a wooden spoon. Stir in carrots, walnuts, and sultanas. Divide the batter among the two cake tins. Then bake in the oven for 35mins or until golden and cooked through. Allow the cakes to cool for 10mins before turning them out onto a wire rack to cool completely.
- To prepare icing: Beat cream cheese and butter with electric mixer until creamy. Then beat in ½ cup sugar at a time until light and fluffy. Finally, beat in lemon juice. If the mixture seems too soft, chill it for 10mins.
- Place one cake on a plate. Spread with half of the icing, then place the second cake on top. Pressing down slightly to remove air bubbles. Then spread the remaining icing on top of the cake and finish with the walnuts.