Carrot Cake

5 from 2 votes

The sweetness of carrots, fragrant spices and a healthy layer of cream cheese – this recipe has everything that's wonderful about this irresistible classic.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 229kcal

Author: Libby Hakim

Equipment

ring cake tin (21cm) or loaf tin (24 x 13cm)

Ingredients

Carrot Cake

¾ cup vegetable oil
1 cup caster sugar (superfine sugar)
2 eggs
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon salt
1 teaspoon bicarb soda
1 ½ cups grated carrots (about 2-3 small/med carrots)
½ cup chopped walnuts
1 cup canned crushed pineapple (227 grams), drained
1 ⅓ cups SR flour (or plain/all-purpose flour + 2 ½ teaspoons baking powder)

Cream Cheese Icing

250 grams cream cheese (block not spread)
2 tablespoons butter (60 grams)
1 teaspoon vanilla extract
1 cup icing sugar (confectioners/powdered sugar)

Decorating

orange colouring, a few sprigs of curly leaf parsley and a little extra chopped walnuts (to decorate)

Instructions

Carrot Cake

Pre-heat oven to moderate (180 degrees celsius, 355 degrees fahrenheit).
Grease the cake tin and line with baking paper.
Beat oil, sugar and eggs on high for 5 minutes or until pale and creamy.
Add cinnamon, mixed spice, salt and bicarb soda and beat on medium speed for 30 seconds or until combined.
Add grated carrot, chopped walnuts and drained crushed pineapple and mix on low speed until combined.
Add sifted flour and mix on low speed until combined.
Spoon mixture into the cake tin.
Bake for 45 minutes.
Remove from the oven and allow to cool for 10 minutes before turning out of the tin onto a cooling tray.
Allow to cool completely before icing.

Cream Cheese Icing

Allow cream cheese and butter to soften out of fridge for at least half an hour.
Cut cream cheese and butter into cubes and beat together with the icing sugar and vanilla extract until fluffy.
Spread the icing over the cake, keeping a few tablespoons of icing aside to create your "carrot" decorations.

Decorating

Colour remaining icing with orange colouring.
Using a piping bag and a small plain tip (or a zip lock bag with the tip of one corner cut out), pipe carrot shapes around the top of the cake by moving the nozzle from side to side in a downward direction, making the movements smaller and smaller until you reach an end point (the bottom of the carrot). Place a small piece of parsley in the top of the carrot.
You can also pipe small circles around the bottom of the cake and add a parsley sprig in the middle (to resemble carrot tops that are ready to be pulled from the garden bed).
Sprinkle some chopped walnuts at the bottom of the carrots to resemble the garden bed.
Store in the fridge for up to one week.

Notes

Storing: Keep Carrot Cake in the fridge in an airtight container for up to 5 days.

Freezing: You can freeze this cake – including if you've already iced it with the cream cheese. Just be sure to wrap it well in food wrap. It can be stored in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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