Carrot Cake

✨ Ingredients

For the cake:

• 1 ½ cups grated carrot (firmly packed)

• 1 cup brown sugar

• ½ cup white sugar

• 3 large eggs

• ¾ cup vegetable oil

• 1 tsp vanilla extract

• 1 ¾ cups plain flour

• 2 tsp baking powder

• ½ tsp bicarb soda

• ½ tsp salt

• 2 tsp Aromi Cinnamon Kisses

• ½ tsp nutmeg (optional)

• ½ cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• 250g cream cheese, softened

• 100g unsalted butter, softened

• 1 ½ cups icing sugar

• 1 tsp vanilla extract

Optional Chilli Crumble:

• 1 tbsp brown sugar

• 1 tsp chilli flakes

• 1 tbsp crushed roasted nuts or seeds

• Pinch of sea salt

🧁 Method

1. Prep your oven:
Preheat to 170°C (fan forced). Line a square cake tin (20x20cm) with baking paper.

2. Make the batter:
In a large bowl, whisk together eggs, sugars, oil and vanilla until smooth. Fold in the grated carrot. In a separate bowl, mix flour, baking powder, bicarb, salt, Cinnamon Kisses, and nutmeg. Combine wet and dry ingredients. Stir in nuts if using.

3. Bake it:
Pour into prepared tin and bake for 35–40 minutes or until a skewer comes out clean. Let cool completely before frosting.

4. Frosting time:
Beat cream cheese and butter until smooth and fluffy. Add icing sugar gradually and beat until thick and spreadable. Stir in vanilla.

5. Optional chilli crumble:
Mix all crumble ingredients and sprinkle lightly over the frosted cake. You can toast them briefly for extra crunch.

6. Slice & serve:
Cut into 9–12 squares. Store in the fridge but serve at room temp for best flavour.