Dad’s Carrot Cake Slab. Spoil Dad with this delicious carrot cake slab, topped with our fluffy cream cheese frosting.
Dad’s Carrot Cake Slab
Serves 12
2 cups sunflower oil
350g caster sugar
100g brown sugar
6 large eggs
250g self-raising flour, sifted
200g plain flour, sifted
500g carrots, peeled and grated
1 cup walnuts, roughly chopped
2 tsp ground cinnamon, plus extra for dusting
750g cream cheese, softened
1 cup icing sugar, sifted
¼ cup milk
Preheat the oven to 180°C. Place oil and sugars in the bowl of an electric mixer and beat for 3 minutes or until foamy.
Add eggs one at a time beating well between each. Carefully fold through flours, carrot, walnuts and cinnamon until combined.
Divide mixture between 2 lightly greased and lined 20cm x 30cm slice tins and bake for 30 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
Place cream cheese, icing sugar and milk in the bowl of an electric mixer and beat for 6 minutes or until mixture is smooth and creamy.
Cover one cake with half the cream cheese icing. Top with the remaining cake and icing. Dust the icing with extra cinnamon to serve.
