61min 4 ppl
Carrot Cake
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 8 steps
Medium: 31–60 min or 7–12 steps
430 kcalper person
Protein 6g
Carbs 50g
Fats 23g
About this dish
A moist, spiced cake packed with finely grated carrot and toasted walnuts, finished with a tangy cream cheese frosting.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Carrotsfinely grated300 g
Dairy & Eggs
- Eggs3
- Cream cheesesoftened, for the frosting250 g
- Unsalted buttersoftened, for the frosting60 g
Dried Goods
- Plain flour260 g
- Baking powder1.5 tsp
- Bicarbonate of soda1 tsp
- Granulated sugar200 g
- Light brown sugar100 g
- Walnutschopped100 g
- Icing sugarfor the frosting300 g
Spices & Seasonings
- Ground cinnamon2 tsp
- Salt0.5 tsp
- Vanilla extract1 tsp
Oils & Condiments
- Vegetable Oil240 ml
Utensils
- Mixing bowl
- Whisk
- 20 cm round cake tin
- Wire rack
- Electric hand mixer
Method
1
Whisk the flour, baking powder, bicarbonate of soda, cinnamon and salt together in a bowl.
Approx. 3 minutes
2
Whisk the vegetable oil, granulated sugar, light brown sugar and eggs together until smooth.
Approx. 4 minutes
3
Stir the flour mixture into the wet ingredients until just combined.
Approx. 3 minutes
4
Fold in the grated carrots and chopped walnuts.
Approx. 3 minutes
5
Pour the batter into a lined cake tin.
Approx. 2 minutes
6
Bake at 175°C until a skewer inserted comes out clean, then cool completely on a wire rack.
Approx. 32 minutes
7
Beat the cream cheese, butter and vanilla extract together until smooth, then beat in the icing sugar until light and fluffy.
Approx. 6 minutes
8
Spread the frosting over the top of the cooled cake.
Approx. 4 minutes
