This classic, simple carrot cake recipe is moist and flavourful, packed with walnuts and topped with cream cheese frosting. This moist Carrot Cake is easy entertaining idea or make without the icing and pop a square into the kids' lunchbox.
Preheat oven to 180°C/160°C (fan-forced). Grease 22cm square cake pan. Line base and sides with baking paper, extending 3cm over long sides
Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in carrot
Sift flour, bicarbonate of soda, 1 ¼ tsp of the mixed spice together and fold into cake batter along with ½ cup of the walnuts. Pour mixture into prepared pan
Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely
Cream Cheese Frosting
Ingredients
60g butter, softened
150g cream cheese, softened
2 cups (320g) icing sugar
Method
To make cream cheese frosting, beat butter and cream cheese together in the bowl of an electric mixer until light and fluffy. Gradually beat in icing sugar until smooth
Spread frosting over cold cake. Scatter with remaining nuts and dust with remaining mixed spice. Serve
Tips & Hints
Walnuts can be replaced with macadamia nuts or pecans
This cake will keep for up to 3 days in an airtight container
