Nigella Kitchen Venetian Carrot Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

3. In another bowl, beat together the vegetable oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts.

5. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

7. While the cake is cooling, make the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and orange zest, beating until creamy and well combined.

8. Once the cake has cooled, spread a generous layer of the cream cheese frosting over the top. You can also frost the sides if desired.

9. Slice the Venetian Carrot Cake and serve it with a cup of tea or coffee for a delightful treat that will surely impress your friends and family.