Description
A classic carrot cake recipe, moist and spiced, topped with a creamy cream cheese frosting. This recipe is perfect for any occasion, offering a tender crumb and delightful flavour.
Ingredients
- For the Cake:
- 300g carrots, grated
- 250g plain flour
- 200g caster sugar
- 100g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 3 eggs, lightly beaten
- 180ml vegetable oil
- 100g chopped walnuts or pecans (optional)
- 100g crushed pineapple, drained (optional, for extra moisture)
- For the Frosting:
- 75g butter, softened
- 200g cream cheese, softened
- 300g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (fan). Grease and line a 23cm round or square cake tin.
- In a large bowl, sift flour, cinnamon, nutmeg, baking powder, bicarbonate of soda, and salt. Stir in caster and brown sugar.
- In another bowl, whisk eggs, oil, and pineapple (if using). Stir in grated carrots.
- Gradually fold wet mixture into dry mixture until combined. Stir in nuts if using.
- Pour batter into tin. Bake for 40–45 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter and cream cheese until smooth. Gradually add icing sugar and vanilla extract. Beat until creamy.
- Spread frosting generously over cooled cake. Decorate with extra nuts if desired.
Notes
- You can skip the nuts for a nut-free version.
- Crushed pineapple is optional but adds extra moisture.
- For cupcakes, bake at 180°C for 18–20 minutes.
- Store in an airtight container in the fridge for up to 5 days.
- The cake can be frozen (unfrosted) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimated 400-500 kcal (will vary based on exact ingredients and portion size)
- Sugar: High
- Sodium: Moderate
- Fat: High
- Saturated Fat: Moderate to High
- Unsaturated Fat: Moderate
- Trans Fat: Low
- Carbohydrates: High
- Fiber: Moderate
- Protein: Moderate
- Cholesterol: Moderate