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Carrot Cake with Cream Cheese Frosting

A deliciously moist carrot cake with fluffy cream cheese frosting
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Afternoon Tea, Baking, Morning Tea
Ingredients Method Notes

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

Method
 

  1. Preheat oven 180C
  2. Grease and line 22 cm round or ring cake tin.
  3. Sift and combine all dry ingredients into a large bowl.
  4. Add carrot, oil and lightly beaten eggs, mix well and spoon into cake tin.
  5. Bake approximately 1 hour or until cooked, testing with a skewer in the centre of the cake.
  6. Cool in tin for 15 minutes then remove cake from the tin and cool on cooling rack.
Cream Cheese Frosting
  1. In a stand mixer or bowl with hand mixer beat cream cheese and butter until smooth.
  2. Add icing sugar, beat until smooth and thickened, add a little lemon juice to flavour,
  3. 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.