Carrot Cake

Ingredients:\/strong>\/p>

Cake:\/strong>\/p>

1.5 cups wholegrain flour
1.5 cups sugar
1 tsp vanilla essence
1 cup sunflower oil
1 pinch salt
2 tsp baking powder
2 tsp ground cinnamon
2 cups grated carrot
1\/2  cup chopped walnuts\/p>

Icing:\/strong>\/p>

1 small pot cream cheese
1 cup sugar
100 g butter\/p>

Method: \/strong>For the cake. Beat the eggs in a large bowl until they are foamy. Then add the flour, sugar and baking powder, using a sieve to make it finer. Add the carrot, finely chopped walnuts and cinnamon. Mix everything until smooth. To make the cake lighter you can use an electric mixer. Grease the cake tin you want to use with some butter. Pour the mixture into the mould and bake with heat above and below at 180 ºC for 30 minutes. After this time, check the cake is cooked with a cocktail stick. When it is ready, leave it to cool. For the icing. Use the mixer to blend the cream cheese with the butter and sugar. The end texture should be smooth and creamy. Once cold, cover the entire cake with a spatula and decorate it to taste. Serve cold. There won’t be a crumb left!\/p>