This carrot cake is a great allrounder. Great for morning tea, great for the lunch box, great for a treat, great for a cake stall and great for a birthday or celebration cake.
Everyone who tastes it, loves it. We also love the subtle crunch of the walnuts inside, but if you can’t have them, just leave them out. And if you don’t want the frosting in the middle, then that’s ok, too.
Super moist carrot cake
Course: All RecipesDifficulty: Medium12
20
minutes1
hour15
minutesNut-free option, frosting options
a parent of Wahroonga Public School
This carrot cake is a great allrounder. Great for morning tea, great for the lunch box, great for a treat, great for a cake stall and great for a birthday or celebration cake.
Ingredients
1 1/3 cup brown sugar, firmly packed
3 eggs
1 cup vegetable oil
3 large carrots (540g), grated
1 cup roughly chopped walnuts, plus extra, to serve (optional)
2 1/2 cups self-raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice
- Cream cheese frosting
100g cream cheese, softened
50g unsalted butter, softened
1 3/4 cups icing sugar mixture, sifted
Method
- Preheat oven to 180C / 160C fan forced. Grease a deep 22cm round cake pan. Line base and side with baking paper.
- Place the sugar, eggs and oil in a large bowl. Use an electric mixer to beat until thick and creamy. Stir in the carrot and nuts. Sift in the flour, bicarb and mixed spice. Stir to combine.
- Pour mixture into the prepared pan. Bake for 1 1/4 hours, or until cake is cooked when tested with a skewer. Stand in pan for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, Place the cream cheese and butter in a small mixing bowl. Use an electric mixer to beat until light and fluffy. Gradually beat in the icing sugar until well combined.
- Cut cake in half horizontally, if desired, and spread bottom half with a third of the frosting. Place the top of the cake over the frosting and spread with remaining frosting. Sprinkle over walnuts, if using. Serve.
Tips and notes
- Omit the walnuts if you want this recipe to be nut free.
- Beat in 1 teaspoon finely grated lemon zest or orange zest with the cream cheese to give your frosting a citrusy tang.
