Description
A moist and sweet carrot cake that is easy to make, perfect for any occasion.
Ingredients
Scale
- 350 g self-raising flour (sieved)
- 325 g dark soft brown sugar (sieved)
- 2 teaspoons cinnamon
- 250 g carrots (grated)
- 75 g walnuts (roughly chopped)
- 4 medium eggs
- 200 ml olive oil
- 4 tablespoons milk
- 180 g full-fat cream cheese
- 30 g icing sugar (sieved)
- 25 g walnuts (finely chopped)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with baking paper.
- Combine the sieved self-raising flour, dark soft brown sugar, and cinnamon in a large mixing bowl. Mix well.
- Add the grated carrots and chopped walnuts to the dry ingredients. Stir until coated.
- Beat the eggs in another bowl and add the olive oil and milk. Mix well.
- Pour the wet mixture into the dry ingredients and stir gently until combined. Do not over mix.
- Pour the batter into the prepared cake pan, ensuring it’s evenly spread.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Combine cream cheese and icing sugar in a bowl, and beat until smooth for frosting.
- Spread the cream cheese frosting evenly on the cooled cake and sprinkle with finely chopped walnuts.
Notes
Use the coarse side of the grater for the carrots for better texture. Ensure eggs are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg