Ingredient preparation:
Preheat your oven to 180°C (gas mark 6). Butter and flour a 24cm cake tin or line it with parchment paper for easy removal.
Grate the carrots and dice the apples. If using walnuts or raisins, roughly chop the walnuts. Mixing the dry ingredients:
In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to ensure all ingredients are evenly distributed.
Preparing the batter:
In a separate bowl, beat the eggs with the sugar and oil until light and fluffy. You can use an electric mixer for this.
Fold the grated carrots and diced apples into this mixture, mixing well.
Then gradually add the flour mixture, stirring gently to avoid overworking the batter. If desired, add the walnuts and raisins at this point.
Baking:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for approximately 45 to 50 minutes, or until a knife inserted in the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the frosting:
In a bowl, beat the cream cheese and butter until the mixture is creamy and smooth.
Add the powdered sugar, vanilla extract, and optional lemon zest. Continue beating until the mixture is smooth and spreadable.
To assemble:
Once the cake has cooled completely, spread a generous layer of cream cheese frosting over the top and sides of the cake using a spatula.
Decorate the cake with a few chopped walnuts or apple slices for an elegant presentation.
To serve:
Let the cake rest for about 30 minutes for the frosting to set. Serve with coffee or tea for a sweet treat.
This cake keeps very well in the refrigerator, so don’t hesitate to prepare it in advance!
Enjoy your meal
