Carrot Cake

Carrot Cake

This moist and flavorful carrot cake is a delightful blend of warm spices, crunchy walnuts, and sweet grated carrots, topped with a smooth, creamy cheese frosting. It’s perfect for cozy gatherings and special occasions alike.

Dessert

Prep Time

20 min

Cook Time

75 min

Servings

12

Carrot cake is a classic dessert that has roots stretching back to medieval Europe, where sweet spices and root vegetables were commonly used to enhance cakes and pastries. The addition of grated carrots not only adds natural sweetness and moisture but also gives the cake a distinct texture and vibrant color. This recipe embraces tradition with its comforting blend of cinnamon, walnuts, and a creamy cream cheese icing that complements the spiced cake beautifully. The balance of ingredients like sugar, oil, and eggs ensures a tender crumb that stays moist, while the walnuts provide a satisfying crunch. The cream cheese icing adds richness and an irresistible tang, making the whole cake truly indulgent. This carrot cake pairs wonderfully with a hot cup of tea or coffee, and is an excellent choice for celebrations or as a delightful afternoon treat. When serving, consider adding a sprinkle of chopped walnuts or a light dusting of cinnamon on the icing for an extra touch of charm. The cake also freezes well, making it a convenient make-ahead dessert for busy days or unexpected guests.

Ingredients

  • 450 ml Vegetable Oil
  • 400 g Plain Flour
  • 2 tsp Bicarbonate Of Soda
  • 550 ml Sugar
  • 5 Eggs
  • ½ tsp Salt
  • 2 tsp Cinnamon
  • 500 g grated Carrots
  • 150 g Walnuts
  • 200 g Cream Cheese
  • 150 g Caster Sugar
  • 100 g Butter

Instructions

Begin by preheating your oven to 160°C (325°F, Gas Mark 3). Grease your 26cm (10-inch) springform cake tin thoroughly and line it with parchment paper to ensure the cake releases easily after baking. In a large mixing bowl, combine all the dry and wet ingredients for the carrot cake—except the grated carrots and chopped walnuts. Stir well until you achieve a smooth, homogenous batter without lumps. Gently fold in the grated carrots and walnuts, distributing them evenly throughout the mixture. This ensures every bite is packed with texture and flavor. Pour the batter into the prepared cake tin, smoothing the top with a spatula. Place it in the preheated oven and bake for about 1 hour and 15 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean or with just a few moist crumbs attached. Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, carefully release the springform and transfer the cake to a wire rack to cool completely—this prevents the icing from melting when applied. While the cake cools, prepare the luscious cream cheese icing. Beat together the cream cheese, caster sugar, and butter until the mixture becomes light, fluffy, and creamy. Finally, spread the cream cheese icing generously over the top of the cooled carrot cake using a palette knife, creating smooth, even coverage. For an added decorative touch, consider swirling patterns or sprinkling chopped walnuts on top. Tip: Make sure the cake is fully cooled before icing to prevent the frosting from melting. For a nut-free version, omit the walnuts or substitute with seeds. This carrot cake improves in flavor after resting for a day, making it a perfect make-ahead treat.

Quick Info

Prep Time
20 min
Cook Time
75 min
Total Time
95 min
Servings
12

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