Classic Carrot Cake
This classic Carrot Cake recipe is no-frills, easy to make, and irresistibly moreish! The soft sponge layers are flavoured with warming spices, grated carrot, orange zest, and vanilla. They're also studded with crunchy walnuts for added texture (feel free to chuck in some sultanas too!). The cake is paired with tangy cream cheese frosting for that classic carrot cake flavour. Whether it's Spring, Summer, Autumn, or Winter, carrot cake is an all-year-round favourite that will always impress!
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Ingredients
Carrot Cake
- 300 g Light brown sugar
- 4 medium Eggs room temperature
- 300 ml Sunflower oil
- 2 tsp Vanilla extract
- 300 g Self-raising flour
- 2 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 1 large Orange zest only
- 200 g Carrots
- 125 g Walnuts
Cream cheese frosting
- 150 g Unsalted butter room temperature
- 150 g Full-fat Philadelphia cream cheese keep in the fridge
- 300 g Icing sugar
Instructions
- Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper.
- First, grate the carrot and finely chop the walnuts. Set aside for now.200 g Carrots, 125 g Walnuts
- Mix the sugar, eggs, oil and vanilla together in a bowl. Set the bowl aside.300 g Light brown sugar, 4 medium Eggs, 300 ml Sunflower oil , 2 tsp Vanilla extract
- In a separate large bowl, stir the flour, spices and orange zest together.300 g Self-raising flour, 2 tsp Ground cinnamon, 0.5 tsp Ground nutmeg, 0.25 tsp Ground cloves , 1 large Orange
- Pour the wet ingredients into the dry and fold together until the mixture is smooth combined.
- Fold in the grated carrot and chopped walnuts until mixed through. If using sultanas, fold them in at this stage too.
- Divide evenly between the baking tins and bake for 35-40 minutes until the cakes have risen and a toothpick inserted in the middle comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
Now make the cream cheese frosting
- Beat the butter until soft and fluffy.150 g Unsalted butter
- Sift in the icing sugar and beat until combined and smooth. This will take a little while but just keep going. If the texture is too dry, you can add a drop of milk.300 g Icing sugar
- Take the cream cheese out of the fridge and add it to the bowl. Fold in the cream cheese until the frosting is combined. Be careful not to overmix as it can quickly become runny.150 g Full-fat Philadelphia cream cheese
Assemble the carrot cake
- Place one of the carrot cake layers on a cake stand or plate. If the cake is domed on top, use a sharp knife to level it off.
- Spread half the cream cheese frosting on top. Place the second carrot cake on top and lightly press down to sandwich the layers together.
- Spread the remaining cream cheese frosting on top. Use the tip of an icing spatula or the back of a teaspoon to make a swirly pattern on top.
- Decorate with a dusting of cinnamon and walnuts dotted around the edge. Serve and enjoy!
