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Carrot Cake with Cream Cheese Frosting
A moist, warmly spiced carrot cake with walnuts and a generous cream cheese frosting. Letting the cake layers cool completely before frosting stops the cream cheese frosting melting and sliding straight off the warm sponge.
Ingredients
Instructions
Whisk dry ingredients. Beat in oil and eggs. Fold in carrot and walnuts.
Divide between 2 greased 20cm cake tins.
Bake at 175°C for 35-40 minutes. Cool completely.
Beat cream cheese and butter. Add icing sugar and vanilla.
Sandwich and frost the cake layers. Refrigerate 1 hour before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
