Classic Carrot Cake Recipe
This delicious Classic Carrot Cake is spiced with cinnamon and nutmeg, filled with chopped walnuts and sandwiched together with cream cheese frosting.
Light muscovado sugar or light brown sugar
at room temperature
Cream cheese frosting
soft at room temperature
Full-fat Philadelphia cream cheese
use cold straight from the fridge
Preheat your oven to 170°C (fan oven).
Lightly grease two 8inch round cake tins with butter and line the base with greaseproof paper.
In a large mixing bowl beat the wet ingredients together: sugar, eggs, sunflower oil and vanilla extract. Set the bowl aside.
In a separate bowl stir the dry ingredients together: flour, cinnamon, nutmeg, ground cloves and orange zest together.
Pour the mixed wet ingredients into the dry and mix together until combined.
Add the grated carrot and chopped walnuts and fold into the mixture.
Divide the mixture evenly between the cake tins and bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.
Leave to cool for 20 minutes in the baking tins, then transfer onto a wire rack and leave to cool completely.
Make the cream cheese frosting
Beat the butter until really soft and pale in colour.
Sift in half the icing sugar and beat until smooth.
Sift in the remaining icing sugar and beat again until smooth and creamy.
Now take the cream cheese out of the fridge and add it into the bowl.
Gently fold the cream cheese into the frosting until smooth. Be careful not to overdo it, as it can quickly become runny.
Assemble the cake
Place one of the carrot cake layers on a cake stand or plate. If the cake has domed on top, use a sharp knife to trim off the top and make the cake flat.
Spread half the cream cheese frosting on top.
Place the second carrot cake on top and lightly press down to sandwich the cake layers together.
Spread the remaining cream cheese frosting on top.
Decorate with either walnut halves or cute carrot shaped sugar decorations.
Store your carrot cake in a container in the fridge for up to 3 days.
Butter, Carrot cake, Cinnamon, Cream cheese frosting, Eggs, Flour, Walnuts