Carrot cake au glaçage cream cheese

Heat the oven to 180 °C (350 °F). Grease two 20 cm round cake tins with a little butter or oil and line the bottoms with baking paper.

• a little butter or oil

✅ C'est prêt quand : tins are greased and lined, oven fully preheated

In one bowl, mix the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. In a bigger bowl, whisk the eggs, brown sugar and oil until smooth, then fold in the dry mix. Stir in the carrots, pineapple and 60 g of the walnuts, keeping the rest aside for decoration.

• 250 g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 4 eggs
• 200 g light brown sugar
• 200 ml sunflower oil
• 300 g carrots
• 100 g crushed pineapple
• 60 g walnuts

✅ C'est prêt quand : batter is evenly mixed with no dry flour streaks