Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups plain flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 4 eggs; 1 cup caster sugar; 1 cup soft brown sugar; 1 cup vegetable oil; 400g carrots, grated; 1 cup walnuts, chopped; zest of 1 orange; 500g cream cheese, softened; 150g butter, softened; 3 cups icing sugar; 1 tsp vanilla extract

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

Beat eggs, sugars and oil. Fold in flour, baking powder, bicarb, cinnamon, nutmeg and salt.

Stir in carrots, walnuts and orange zest.

Pour into 2 greased 20cm cake tins. Bake at 180°C for 30 minutes.

Cool completely.

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

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