The smaller the cake the better it is for you right? Well, that’s my theory when it came to buying this cute 15cm stand. This recipe is actually for a 22cm cake tin, but I halved it and it fit perfectly into a 15cm tin.
1 cup (250ml) of vegetable oil (or I used coconut oil)
1⅓ cups (295g) firmly packed brown sugar
3 cups of firmly packed , coarsely grated carrot
1 cup (120g) coarsely chopped walnuts
2½ cups (375g) self-raising flour
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice
30g butter, softened
80g cream cheese, softened
1 teaspoons grated lemon rind
1½ cups (240g) icing sugar
1. Preheat oven to 180°C. Grease a deep 22cm (or 15cm) round cake tin; line the base with baking paper.
2. Beat oil, sugar and eggs in a small bowl with an electric mixer until thick and creamy. Transfer mixture into a large bowl, stir in carrot and nuts, then sifted dry ingredients. Pour mixture into tin.
3. Bake cake about 1¼ hours (halve time for smaller cake). Stand in pan 5 mins, turn onto a wire rack to cool.
4. Meanwhile, make lemon cream cheese frosting. Beat butter, cream cheese and rind in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.