I haven’t met anyone who will turn down a slice of carrot cake. My version with lime frosting is a (triumphant) taste of heaven.

BATTLE OF THE CARROT CAKES
I must admit, I was starting to get a little jealous of the lady who sells those delicious cakes and pies at our organic market every Saturday. You see, she has managed to make my husband swoon over her carrot cake more than once — and I can’t blame him. Her cake has a moist, dense crumb and isn’t too sweet so that the taste of the carrots really takes the stage. When I see him licking his lips and polishing off that hearty slice with gusto, I can’t help but defensively think to myself, “hey, I can do that too!”
And the good thing is that when I was out to dinner with my best friend recently, she confirmed it to me. “Every carrot cake I try, I compare to yours.” Ha! Take that cake lady! So it was about time for me to not only get into the kitchen and bake the cake again, but take it a notch up, improve it, leaving no room for doubt — I make the world’s best carrot cake!
Okay, all kidding aside, this cake is moist, fragrant, delicately spiced and terribly easy to make. The lime frosting makes it decadent and beautiful.
Poker-faced and with high expectations I presented my husband with a slice as soon as he came home from work. Waiting until after dinner wasn’t an option. He took one bite, and I breathed a sigh of relief.
Jealousy had deliciously given way to triumph.

 

Carrot Cake with Lime Frosting
Serves 8

Ingredients:

  • 250g all-purpose flour
  • 50g ground almonds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsg ground ginger
  • Pinch of cloves
  • Pinch of nutmeg
  • Pinch of salt
  • 3 medium eggs
  • 125ml sunflower oil
  • 160g light brown sugar
  • 1 ½ tsps vanilla extract
  • 290g grated carrots
  • 80g chopped walnuts

 

For the frosting:

  • 200g cream cheese, softened
  • 85g butter, softened
  • 3 tbsps lime juice
  • 250g powdered sugar

 

Garnish:

  • Lime zest
  • Chopped walnuts

 

 

Instructions:

Preheat oven to 180°C. Line a 23 x 23 cm square baking pan with baking paper or butter and flour well, shaking off any excess flour. In a large bowl, combine the flour, baking powder, baking soda, spices and salt. In another bowl, whisk the eggs, oil, brown sugar and vanilla extract. Add the wet ingredients, grated carrots and walnuts to the dry ingredients and combine well. Transfer the mixture to the prepared cake pan and bake for approximately 30 minutes. Leave to cool completely.
To make the frosting, place the cream cheese and butter in a bowl and whisk well (I used my KitchenAid, but you can also use a handheld mixer). Add the lime juice and sugar and whisk again. Place the cake on a serving plate and spread with the frosting, starting in the middle and letting it dribble over the sides. Garnish the cake with the lime zest and walnuts. Excellent with a cup of ginger, mint or earl grey tea.