Carrot Cake (Light and Fluffier version)

Ingredients:

• 250g carrots
• 2 eggs, room temperature
• 112g sugar
• 133g / 150ml vegetable oil
• 150g all purpose flour
• 1/2tsp cinnamon
• 1/2tsp baking powder
• 1/4tsp baking soda
• 1/4tsp salt
• 75g walnuts

For the icing:

• 125g cream cheese, room temperature
• 62g unsalted butter, room temperature
• 1/4tsp vanilla extract
• 30g powdered sugar

To-do:

1. Preheat the oven to 170˚C 
2. Butter the cake pan and line its base with a parchment paper. 
3. Roughly chop the walnuts and then place them into the food processor, small chunks.
4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Set aside. 
5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well. 
6. Beat the eggs and sugar on medium speed for 3 minutes with an electric hand mixer, until fluffy and a bit of light. 
7. Gradually pour in the oil little by little while beating constantly until fully combined. 
8. Add the carrots and fold evenly by spatula, then add the dry ingredients into the mixture until just to incorporate. Finally fold in the walnuts. 
9. Pour the mixture into the prepared pan and bake for about 45~50 minutes or until a knife or sticker inserted in the center comes out clean. 
10. Remove from the oven and let cool in the pan, once the pan is cool to the touch, remove the cake from the pan and let cool completely on the rack. 
11. Make the icing. Beat the butter with vanilla extract, till smooth, then add the cream cheese and beat for a few minutes till the mixture is well combined. Add the powdered sugar and mix well.
12. When the cake is cold, ice the top with the icing, it can be as smooth or rough as you like.

Recipe from:

Sweet Dumpling