Carrot Cake with Cream Cheese Frosting
A deliciously moist carrot cake with fluffy cream cheese frosting
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Afternoon Tea, Baking, Morning Tea
- 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
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.
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.
Keyword Cake, Carrot, Carrot Cake