Carrot Cake with Cream Cheese Frosting
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
8
Level:
Intermediate
About the Recipe
Freshly grated carrots keep this classic cake beautifully moist, while cinnamon, nutmeg and walnuts add warmth and texture. Finished with a creamy vanilla frosting, it's an easy crowd-pleaser for afternoon tea or a family get-together.
Ingredients
250g carrots, finely grated
200g self-raising flour
175g soft brown sugar
150ml vegetable oil
3 eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
50g chopped walnuts
1 tsp baking powder
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For the frosting:
200g cream cheese
75g butter, softened
100g icing sugar
1 tsp vanilla extract
Preheat the oven to 180°C, or 160°C fan. Grease and line a 20cm round cake tin.
Whisk the eggs, brown sugar, vegetable oil and vanilla together until combined.
Fold in the flour, baking powder, cinnamon and nutmeg.
Add the grated carrots and chopped walnuts and gently mix until evenly combined.
Pour the mixture into the prepared tin and bake for 40 to 45 minutes, until a skewer inserted into the centre comes out clean.
Leave the cake to cool completely.
To make the frosting, beat the cream cheese, butter, icing sugar and vanilla together until smooth.
Spread the frosting over the cooled cake and finish with a few chopped walnuts if desired.