Recipe by Women’s Weekly Food
This carrot cake is absolutely delicious! It’s really light, fluffy and slightly moist inside, it’s almost spongy. I love the use of spies and walnuts as it gives it that little bit of life. No carrot cake is complete without cream cheese frosting, this recipe is no exception. I actually double the frosting recipe because I personally feel the cake needs a little more (and, I eat most of it before it goes into the cake!). This recipe is super easy and is one of my personal favourites. I’ve made this recipe so many times, it’s definitely a winner. You can bake this in a round cake tin or, you could always use a slice tin if you prefer.
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 1/2 cup self-raising flour
- 1 teaspoon bicarb soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- 2 cup grated carrot
- 3/4 cup chopped walnuts, optional
- 1 teaspoon vanilla extract
- 125g cream cheese, chopped, at room temperature
- 60g butter, chopped, at room temperature
- 1/2 cup icing sugar mixture
- 1 teaspoons vanilla extract
Preheat oven to 180°C. Lightly grease and line a round cake pan.
In a large bowl, whisk together eggs, sugar and oil. Sift flour, bicarb and spices together over egg mixture. Fold in lightly with carrot, walnuts and vanilla, until combined. Pour mixture into prepared pan.
Bake 50-55 minutes until cooked when tested with a skewer. Cool in pan before turning onto a wire rack to cool completely.
To make frosting; beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth. Spread frosting generously over cake. Serve in slices.