Ingredients
For the Carrot Cake
- 300 g Light brown sugar
- 4 medium Eggs (room temperature)
- 300 ml Sunflower oil
- 2 tsp Vanilla bean paste
- 300 g Self-raising flour
- 2 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 1 large Orange (zest only)
- 200 g Carrots (grated)
- 125 g Walnuts (chopped)
For the Cream Cheese Frosting
- 150 g Unsalted butter (room temperature)
- 300 g Icing sugar
- 150 g Full-fat Philadelphia cream cheese (chilled)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper to prevent sticking and ensure easy removal of the cakes.
- Prepare Carrots and Walnuts: Grate the carrots finely and chop the walnuts into small pieces. Set both aside for incorporation into the batter later.
- Mix Wet Ingredients: In a large bowl, combine the light brown sugar, eggs, sunflower oil, and vanilla bean paste. Mix these ingredients well until fully blended and smooth.
- Combine Dry Ingredients: In a separate large bowl, stir together the self-raising flour, ground cinnamon, ground cloves, and the orange zest to evenly distribute the spices and zest.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently fold them together until the mixture is smooth and homogenous without overmixing.
- Add Carrots and Walnuts: Fold in the grated carrots and chopped walnuts evenly through the batter. If desired, sultanas can also be folded in at this stage for extra texture and flavor.
- Bake the Cakes: Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for 35-40 minutes, or until the cakes have risen and a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and leave them to cool in their tins for 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.
- Prepare Butter for Frosting: Beat the unsalted butter in a bowl until it is soft and fluffy, which will help achieve a smooth frosting texture.
- Add Icing Sugar: Sift the icing sugar into the butter and beat continuously until the mixture is smooth and combined. Add a drop of milk if needed to adjust the texture but keep it thick.
- Incorporate Cream Cheese: Take the chilled cream cheese out of the fridge and gently fold it into the butter and sugar mixture until just combined. Avoid overmixing to prevent a runny frosting.
- Assemble the Cake Layers: Place one cake layer on a cake stand or plate. If the top is domed, level it with a sharp knife to create a flat surface for frosting.
- Add Frosting Between Layers: Spread half of the cream cheese frosting evenly over the first layer. Top with the second cake layer and press lightly to sandwich the layers together.
- Frost the Cake: Spread the remaining frosting over the top of the assembled cake. Use an icing spatula or the back of a teaspoon to create decorative swirly patterns on the frosting surface.
- Decorate and Serve: Finish by dusting the top of the cake with ground cinnamon and decorating the edges with walnut pieces. Slice and enjoy your classic carrot cake.
Notes
- Ensure the eggs and butter are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- The cream cheese frosting should be folded in gently to avoid becoming too runny.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- The cake keeps well stored in an airtight container in the fridge for up to 3 days.
- For extra flavor, you may add a pinch of nutmeg to the spice mix.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
