RecipenKitchen

Recipe

Carrot Cake with Cream Cheese Frosting

1 h 10 min · Serves 12 · American

Why make it

A moist, lightly spiced carrot cake with walnuts, topped with tangy cream cheese frosting. It keeps well, slices cleanly and suits tea time or celebrations.

Serves 12

You’ll need

  • 250 g plain flour (maida)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp fine salt
  • 3 large eggs

+ 11 more in the full recipe
1

Step 1 of 10

Heat the oven to 175°C (160°C fan). Grease two 20 cm round tins and line the bases with baking paper.
2

Step 2 of 10

Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl.
3

Step 3 of 10

In another bowl, whisk the eggs and sugar for 2 minutes until slightly thick and pale. Pour in the oil and vanilla and whisk until smooth.
4

Step 4 of 10

Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, with no dry flour left. Do not overmix.
5

Step 5 of 10

Fold in the grated carrots, walnuts and raisins. The batter will be loose and wet.

The last 5 steps are in the full recipe.

Cook’s tip

Grate the carrots on the fine side of the grater so they melt into the crumb and keep the cake moist.

Ready to cook?

Carrot Cake with Cream Cheese Frosting

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe