Carrot Cake
A moist, warmly spiced British carrot cake topped with tangy cream cheese icing—perfect for celebrations or afternoon tea.
Servings
4
Difficulty
Easy
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Ingredients
cake
- 450 ml vegetable oil
- 400 g plain flour
- 2 tsp bicarbonate of soda
- 550 ml sugar
- 5 pcs eggs
- 0.5 tsp salt
- 2 tsp cinnamon
- 500 g grated carrots
- 150 g walnuts
icing
- 200 g cream cheese
- 150 g caster sugar
- 100 g butter
Directions
- Preheat oven to 160C (325F/Gas 3). Grease and line a 26cm/10in springform cake tin.
- In a bowl mix vegetable oil, plain flour, bicarbonate of soda, sugar, eggs, salt and cinnamon until well combined.
- Stir in grated carrots and walnuts.
- Spoon mixture into prepared tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle comes out clean.
- Remove cake from oven and cool in tin for 10 minutes then remove from tin and cool completely on a rack.
- For the icing beat cream cheese, caster sugar and butter together until fluffy and spread over the cooled cake.