Carrot cake

Name: Carrot cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10
Cuisine: United Kingdom
Ingredients: 300 g Carrots, grated; 250 g Plain flour; 200 g Brown sugar; 3 Eggs; 200 ml Sunflower oil; 2 tsp Baking powder; 2 tsp Ground cinnamon; 80 g Walnuts, chopped; 200 g Cream cheese, cold; 80 g Butter, softened; 150 g Icing sugar; 1 pinch salt

A moist spiced sponge with carrots and walnuts, finished with a tangy cream cheese frosting.

70 min25 prep · 45 cook
MediumDifficulty
620 kcalper serving

Ingredients

10 servings

Carrots, grated300 g
Plain flour250 g
Brown sugar200 g
Eggs3
Sunflower oil200 ml
Baking powder2 tsp
Ground cinnamon2 tsp
Walnuts, chopped80 g
Cream cheese, cold200 g
Butter, softened80 g
Icing sugar150 g
salt1 pinch

Missing something? Ingredients with × can be left out.

Steps

1
Preheat the oven to 180 °C and line a 22 cm round tin.
2
Whisk the eggs with the brown sugar, then whisk in the oil.
3
Add the flour, baking powder, cinnamon and salt, then fold in the carrots and walnuts.
4
Pour into the tin and bake until a skewer comes out clean.
5
Let the cake cool completely on a rack.
6
Beat the butter with the icing sugar, then beat in the cold cream cheese just until smooth.
7
Spread the frosting over the top of the cake and decorate with a few walnuts.

Tips and questions

Why is my frosting runny?: Use full-fat cream cheese straight from the fridge and don’t overbeat it; beat the butter and icing sugar first, then add the cheese briefly.
Can I freeze it?: The unfrosted sponge freezes well for 3 months, wrapped in film. Frost it once thawed; frosted, it keeps 4 days in the fridge.
Can I make it without nuts?: Yes, just leave them out or use raisins instead; the cake stays just as moist thanks to the carrot and oil.

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Carrot cake

Ingredients

Steps

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