Carrot Cake with Cream Cheese Icing
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4.2
114 reviews
Good
Carrot Cake with Cream Cheese Icing
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Carrot Cake with Cream Cheese Icing and walnuts, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. My kind of cake!
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Ingredients
- 300 g self-raising flour
- 250 ml sunflower oil
- 4 eggs
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon mixed spices
- 1 teaspoon vanilla extract
- 200 g grated carrots
- 100 g chopped walnuts + more for decorating
For the cream cheese icing
- 200 g full-fat cream cheese
- 150 g butter, soften
- 300 g icing sugar
- 1 teaspoon vanilla extract
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Instructions
- To make the sponge, add the eggs, sugars and oil to a bowl and whisk well until you get a smooth, thick consistency.
- Add the grated carrots, sifted flour, spices, vanilla extract and chopped walnuts and mix everything well with a spatula.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Oil and flour a round cake tin (mine is 23 cm, 9 inches), and add the batter to it.
- Bake for 45-50 minutes until the sponge is firm to touch and well risen with a golden brown colour and a skewer inserted in the middle comes out clean.
- Remove from the tin and allow it to cool.
- Use a sharp knife to cut the sponge horizontally into 2 equal-sized sponges.
- Meantime, make the icing by adding all the ingredients to a food processor and blitz until smooth.
- Alternatively, use a hand mixer to get a smooth icing.
- Once the sponges have cooled down, arrange one cake on a plate or cake stand, spread half of the icing over, arrange the second cake on top, and spread the remaining icing over the top and sides.
- Decorate with more chopped walnuts.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Some recipes call for a ridiculous amount of granulated sugar, which l don't seem to think necessary, since the icing is sweet anyway. For my easy carrot cake recipe, l cut down a lot on sugar and l'm happy with the amount of sweetness, so let's call it a lighter carrot cake.
- If you have 2 cake tins of the same diameter, you can divide the batter evenly and bake them at the same time - the baking time will probably reduce to 30-40 minutes maximum, so then all you have to do once the sponges have cooled, is ice them.
- If you choose to use one tin like I did, you have to allow it to cool then use a sharp knife to cut it in half horizontally, then ice it.
Nutrition Information
Show Details
Calories
657kcal
(33%)
Carbohydrates
67g
(22%)
Protein
7g
(14%)
Fat
41g
(63%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
25g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
165mg
(7%)
Potassium
248mg
(7%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
3930IU
(79%)
Vitamin C
1mg
(1%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 165mg | 7% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
114 reviews
Good
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