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Carrot Cake
A moist British-style carrot cake with walnuts, orange zest and tangy cream cheese frosting. Grating the carrots finely rather than coarsely lets their moisture distribute evenly through the batter instead of leaving wet pockets.
Total time
55 min
Prep
25 min
Cook
30 min
Difficulty
medium
Cuisine
British
vegetarian
Ingredients
2 cupsplain flour
2 tspbaking powder
1 tspbicarbonate of soda
2 tspcinnamon
1/2 tspnutmeg
1/2 tspsalt
4eggs
1 cupcaster sugar
1 cupsoft brown sugar
1 cupvegetable oil
400gcarrots, grated
1 cupwalnuts, chopped
zest of 1orange
500gcream cheese, softened
150gbutter, softened
3 cupsicing sugar
1 tspvanilla extract
Instructions
1
Beat eggs, sugars and oil. Fold in flour, baking powder, bicarb, cinnamon, nutmeg and salt.
2
Stir in carrots, walnuts and orange zest.
3
Pour into 2 greased 20cm cake tins. Bake at 180°C for 30 minutes.
4
Cool completely.
5
Beat cream cheese frosting. Layer and frost both cakes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
2469
Protein
30.8g
Fat
171.6g
Carbs
215.5g
Fiber
10g
Sodium
1361mg
Reviews
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★★★★★
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