Classic carrot cake PT90M https://img2.recipesrun.com/201907/2019/0809/31/f/313303/300x200x50.jpg 10 servings Ingredients: 100 g Butter, softened 150 g Caster sugar 200 g Cream cheese 150 g Shelled walnuts, chopped 525 g Carrots, grated 2 1/2 tsp. Ground cinnamon 1/2 tsp. Salt 5 Free-range eggs 550 g Sugar 2 tsp. Bicarbonate of soda 400 g Plain flour 450 ml Vegetable oil
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Classic carrot cake

By lihui

10 Person
90 Minutes
0 Calories
This classic carrot cake recipe is everything a carrot cake should be: light, moist and delicately spiced with cinnamon and ginger. Louise tops the cake with a delicious vanilla cream cheese icing and crunchy walnuts. This cake is a whopper, so make sure you have some hungry bunnies on hand.

Ingredients

Icing

  • 100 g Butter, softened

  • 150 g Caster sugar

  • 200 g Cream cheese

Carrot Cake

  • 150 g Shelled walnuts, chopped

  • 525 g Carrots, grated

  • 2 1/2 tsp. Ground cinnamon

  • 1/2 tsp. Salt

  • 5 Free-range eggs

  • 550 g Sugar

  • 2 tsp. Bicarbonate of soda

  • 400 g Plain flour

  • 450 ml Vegetable oil

Method

  • 01
    For the carrot cake, preheat the oven to 180℃. Grease and line a 26cm/10in springform cake tin.
  • 02
    Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
  • 03
    Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
  • 04
    Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

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    Classic carrot cake

    4.1

    ( By lihui )

    This classic carrot cake recipe is everything a carrot cake should be: light, moist and delicately spiced with cinnamon and ginger. Louise tops the cake with a delicious vanilla cream cheese icing and crunchy walnuts. This cake is a whopper, so make sure you have some hungry bunnies on hand.
    01 Information
    • Grade easy
    • Serving 10 servings
    • Prep Time 30 Mins
    • Cook Time 60 Mins
    • Total Time 90 Mins
    02 Ingredients
    Icing
    100 g Butter, softened
    150 g Caster sugar
    200 g Cream cheese
    Carrot Cake
    150 g Shelled walnuts, chopped
    525 g Carrots, grated
    2 1/2 tsp. Ground cinnamon
    1/2 tsp. Salt
    5 Free-range eggs
    550 g Sugar
    2 tsp. Bicarbonate of soda
    400 g Plain flour
    450 ml Vegetable oil
    03 Method
    Step 1
    For the carrot cake, preheat the oven to 180℃. Grease and line a 26cm/10in springform cake tin.
    Step 2
    Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
    Step 3
    Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
    Step 4
    Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
    04 Author
    lihui lihui
    19 Recipes

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