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Carrot Cake

Moist Carrot cake with walnuts and classic cream cheese frosting
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.5 (38 votes)
211 Collected
Prep:  25 minutes
Cook:  50 minutes
Serves:  12
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.

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Carrot Cake
Cream Cheese Frosting
  1. 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
  2. Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in carrot
  3. 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
  4. 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
  1. 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
  2. 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
  • Unfrosted cake can be frozen for up to 3 months

Reviews for Carrot Cake

Average: 4.5 (38 votes)