Dessert

Curtis Stone's Carrot Cake is for Dessert.

Curtis Stone's Carrot Cake takes several minutes to prepare.

Curtis Stone's Carrot Cake takes several minutes to cook.

Curtis Stone's Carrot Cake makes 12 servings.

The ingredients for Curtis Stone's Carrot Cake are:

For the cake:
300 g carrots, peeled and grated on a box grater
250 g walnuts, roughly chopped
2 free range eggs
1 cup raw sugar
? cup canola oil
1 tsp vanilla essence
1 tsp ground cinnamon
? tsp salt
1 cup plain flour
1 tsp baking powder

For the icing:
1 cup icing sugar
100 g cream cheese, softened
45 g unsalted butter, softened
1 tsp lemon juice
Finely grated zest of 1 lemon

Here is how you make Curtis Stone's Carrot Cake:

Preheat oven to 180C and line a 24x12cm loaf tin with baking paper.Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend.Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend.Add the carrots and walnuts and mix until just combined.Pour the batter into the prepared loaf tin and bake for 1 ? hours or until a skewer inserted into the loaf comes out clean.Remove the cake from the oven and cool on a wire rack.While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.Spread the icing generously over the top of the carrot cake, slice and serve.Serving Size: Should make 10-12 good sized slicesNumber of Servings: 12Recipe submitted by SparkPeople user AIMEEBETH85.

The nutritional information for Curtis Stone's Carrot Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 357.4

• Total Fat: 22.8 g
• Cholesterol: 50.1 mg
• Sodium: 180.5 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 0.6 g
• Protein: 3.0 g