Carrot Cake with Cream Cheese Frosting topped with Walnuts

Bake the cake

Preheat the oven to 150°C.

Mix the sugar, vegetable oil and eggs in a bowl.

Mix the flour, baking powder, salt and cinnamon in another bowl.

Add the dry mixture to the liquid mixture and stir .

Put the carrots and chopped walnuts into the batter and mix evenly.

Divide the batter into 3 cake tins.

Bake the carrot cake for 50-60 minutes.

Let the cakes cool for about 1 hour without removing them from the tins take.

Place the first layer of cake on a cake stand.

Place a cake ring around it.

Mix the cream

Into the bowl of a large mixing bowl combine the powdered sugar, cream cheese, vanilla and margarine.

Mix until smooth.

Put the cream in the fridge for at least 30 minutes.

Gap the cream onto the bottom layer of the cake.

Place the second cake layer on top.

Apply the cream again.

Place the last cake layer on top and press down lightly.

Also with the Cr Cover eme.

Remove the cake ring and brush the sides of the cake with the remaining cream.

Refrigerate the carrot cake until ready to eat.

Before serving, decorate the edges of the cake with slivered almonds and top with sugar carrots.