Spiced Whole wheat Carrot Rosemary Cake

Preheat the oven to 190 degree Celsius. Sift the flour, baking powder, salt, spice powders and keep aside. Combine and whisk the sugar, eggs, milk, olive oil, vanilla, sour cream and lemon zest till incorporated.

Add the dry to the wet ingredients and fold in. Finally add the shredded carrots and nuts and fold in well.

Divide the batter into four equal parts and pour into four baking paper lined cake tins. Pat the tins on a flat surface several times till all air bubbles disappear.

Bake for 25 minutes or till skewer comes out clean. Leave the cakes to cool completely before tapping them out.

Preparing the frosting Combine the cream cheese, vanilla extract and butter till well combined. Add the icing sugar slowly and whisking simultaneously.

Finally add the cream and whip till all comes together. Frost the cake one by one and stacking it one on top of the other and leave it in the fridge for an hour.

Take the cake out of the fridge half hour before serving. Garnish with your favourite fruits or herbs.

You cannot go wrong with this recipe. If Sour cream is not available you can substitute with same quantity plain yoghurt drained of water.

Its the kind of cake which gets better and better by taste each day. A favourite with my family especially my daughter who just loves the lip smacking coconut cheese frosting.