Classic carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 cake
Ingredients
Cake
- 250ml sunflower oil
- 200g coconut or brown sugar
- 4 eggs
- 300g self raising flour
- 225g grated carrots
- 1/2 tsp each of cinnamon, ginger and nutmeg
- 75g chopped walnuts
Icing
- 250ml sunflower oil
- 200g coconut or brown sugar
- 4 eggs
- 300g self raising flour
- 225g grated carrots
- 1/2 tsp each of cinnamon, ginger and nutmeg
- 75g chopped walnuts
- 50g icing cugar
- 250g full fat cream cheese
- A few drops vanilla extract
Method
- STEP 1Preheat oven to 180 degrees celcius. Line or grease a large cake tin.
- STEP 2Whisk together butter, eggs and sugar until light and fluffy. Add eggs one by one whilst continuously beating. Stir in the flour and spices. Fold in the carrots and walnuts.
- STEP 3Spoon the mixture into the cake tin and bake for 50 minutes or until the cake is springy on top and a skewer comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool.
- STEP 4For the icing, place all ingredients in a bowl and whisk until combined and thick. Spread the icing over the cake when the cake is cooled. Sprinkle with chopped walnuts.
