Baking
Carrot Cake
01
Oct
Oct
A deliciously moist carrot cake full of flavour, I have made this cake in a number of cafes for over 25 years and it was incredibly popular, it stays moist for several days if it lasts that long.
A great addition to Morning or Afternoon Tea this carrot cake is easy to make and works in a variety of tins, loaf, round, ring or cupcake size cooking time just needs to be adjusted to suit.
This is a great recipe that doubles well for batch cooking but also works if you halve the recipe if you only need a smaller quantity.
Carrot Cake with Cream Cheese Frosting
A deliciously moist carrot cake with fluffy cream cheese frosting
Ingredients
- 2 Cups Plain Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Mixed Spice
- 3 Cups Grated Carrot
- 1 Cup Chopped Walnuts
- 2 Cups Brown Sugar
- 1 1/2 Cups Vegetable Oil
- 4 Eggs
Cream Cheese Frosting
- 250 gm Cream Cheese, Chopped
- 180 gm Butter, chopped
- 250-300 gm Icing Sugar
- 1/2 Lemon, Juiced
Instructions
- Preheat oven 180C
- Grease and line 22 cm round or ring cake tin.
- Sift and combine all dry ingredients into a large bowl.
- Add carrot, oil and lightly beaten eggs, mix well and spoon into cake tin.
- Bake approximately 1 hour or until cooked, testing with a skewer in the centre of the cake.
- Cool in tin for 15 minutes then remove cake from the tin and cool on cooling rack.
Cream Cheese Frosting
- In a stand mixer or bowl with hand mixer beat cream cheese and butter until smooth.
- Add icing sugar, beat until smooth and thickened, add a little lemon juice to flavour,
- Spread icing over cake and serve.
Notes
I like to sprinkle the icing with a little cinnamon.
Some extra chopped walnuts are also nice sprinkled on top of the icing.
This cake freezes well.
This cake can be made using Gluten Free Flour very successfully.
