Carrot Cake

I can’t believe that it’s taken me so long to put this one up!  It’s my favourite favourite Carrot Cake recipe (i’ve tried quite a few!!)

Ingredients – Cake
300g Soft Light Brown Sugar
3 Eggs
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
1tsp Ground Ginger
½ tsp Salt
½ tsp Vanilla Extract
300g Carrots, grated
100g Shelled Walnuts/Pecans, chopped
50g chopped hazelnuts to decorate

Ingredients – cream cheese frosting

600g icing sugar, sifted
100g unsalted butter, at room temperature
250g cream cheese, cold


Preheat the oven to 170°C (325°F) Gas 3.  Line 2 20cm cake tins

Put the sugar, eggs and oil in a freestanding electric mixer and beat until all the ingredients are well incorporated.  Gradually add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

Stir in the grated carrots and walnuts with a spoon, then pour the mixture into 2 prepared cake tins. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

To make the frosting, beat the icing sugar and butter together in a freestanding electric mixer on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.

Continue beating until the frosting is light and fluffy

When the cake is cold, spread the cream cheese icing on one of the cakes.  Be generous; you’ll want to use about half of it!  Then place the other cake on top and spread the rest of the icing on top.

Finish with chopped hazelnuts





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