Carrot Cake with Cream Cheese Frosting

100 min · Medium · Serves 10

520 kcal per serving · 7g protein

Moist spiced carrot cake studded with walnuts and topped with tangy cream cheese frosting. The Sunday bake.

Ingredients

• 600 g Grated carrot
• 400 g Plain flour
• 500 g Light brown sugar
• Eggs × 4
• 250 ml Neutral oil
• 3 tsp Baking soda
• 2 tsp Baking powder
• 5 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1 tsp Ground nutmeg
• 2.5 tsp Vanilla extract
• 150 g Chopped walnuts
• 10 pinch Salt
• 500 g Cream cheese (full fat)
• 250 g Butter (soft)
• 500 g Icing sugar

Method

1. Preheat & Prep

   

   Preheat oven to 175°C. Line two 20cm round cake tins with baking paper and butter them.

2. Whisk Wet

   

   In a large bowl, whisk eggs, brown sugar, oil and vanilla until smooth and slightly thickened.

3. Combine Dry

   

   In a separate bowl, sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

4. Fold

   

   Fold the dry mix into the wet — cut down through the batter with a spatula and turn it gently over rather than stirring hard — just until no flour streaks remain. Fold in the grated carrots and most of the walnuts.

5. Bake

   

   Divide between tins, smooth tops. Bake 30-35min until a skewer comes out with moist crumbs.

6. Cool

   

   Cool in tins 10min, then turn out onto a rack until completely cool.

7. Frost

   

   Beat cream cheese and butter until smooth. Sift in icing sugar and beat until fluffy.

8. Assemble and decorate

   

   Frost the bottom layer, stack the second, frost the top. Decorate with remaining walnuts.