Moist Carrot Cake with Cream Cheese Frosting
Two layers of moist and eggless carrot cake with a luscious cream cheese frosting!
Ingredients
Directions
- 1
Pre Heat oven to 350f. Grease 2 x 8inch round cake pans & line it with baking paper
- 2
In a bowl combine milk, oil, vanilla extract & both sugars. Mix with a whisk until sugar has dissolved.
- 3
Add all the dry ingredients into liquid ingredients.
- 4
Add grated carrots, walnuts & fold the batter gently.
- 5
Divide the cake batter between the cake pans.
- 6
Bake for 40-45 min or until firm to touch.
- 7
Cool the sponge cakes completely on a cooling rack.Trim a thin layer of the cake before layering it with frosting.
- 8
Whip butter in a mixing bowl until light fluffy with a paddle attachment or electric whisk.
- 9
Add powdered sugar in 2-3 parts & vanilla extract. Mix until smooth
- 10
Add cream cheese and mix until smooth.
- 11
Add 6-7 scoops between the cake layer. -Cover the cake in the frosting. Decorate with cake crumbs & walnuts.
