Description
A classic, moist carrot cake layered with a creamy, smooth cream cheese frosting, flavored with warm spices and a hint of orange zest. Perfect for special occasions or a comforting dessert.
Ingredients
Cake Ingredients
- 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
- Zest of 1 large Orange
- 200 g Carrots, grated
- 125 g Walnuts, chopped
Frosting Ingredients
- 150 g Unsalted butter, room temperature
- 150 g Full-fat Philadelphia cream cheese, chilled
- 300 g Icing sugar
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper to prevent sticking.
- Prepare Carrots and Walnuts: Grate the carrots finely and chop the walnuts. Set these aside as they will be folded into the batter later.
- Mix Wet Ingredients: In a bowl, combine the light brown sugar, eggs, sunflower oil, and vanilla bean paste. Stir well until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate large bowl, stir together the self-raising flour, ground cinnamon, ground cloves, and orange zest ensuring an even distribution of spices.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry and gently fold together until the batter is smooth and no lumps remain.
- Add Carrots and Walnuts: Fold in the grated carrot and chopped walnuts thoroughly, ensuring even distribution through the batter.
- Bake the Cakes: Divide the batter evenly between the two prepared baking 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: Allow the cakes to cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Make the Frosting – Beat Butter: Beat the unsalted butter in a bowl until soft, creamy, and fluffy to create a smooth base for the frosting.
- Sift and Beat Icing Sugar: Gradually sift in the icing sugar and beat until the mixture is smooth and fully combined. If the frosting feels too dry, add a drop of milk to adjust consistency.
- Add Cream Cheese: Remove the cream cheese from the fridge and fold it carefully into the butter and sugar mixture. Avoid overmixing to prevent the frosting from becoming runny.
- Assemble the Cake: Place one cake layer on a cake stand or plate, leveling the top with a knife if needed. Spread half of the cream cheese frosting evenly over this layer.
- Add Second Layer and Frost: Place the second cake layer on top and press down lightly. Spread the remaining frosting on the top layer, using an icing spatula or the back of a teaspoon to create a swirly pattern.
- Decorate and Serve: Finish by dusting the top with cinnamon and sprinkling walnuts around the edge. Slice, serve, and enjoy your classic carrot cake!
Notes
- Room temperature eggs help create a smooth batter and improve the cake’s texture.
- Chilling the cream cheese ensures the frosting stays firm and doesn’t become too runny.
- If you prefer, sultanas can be added along with the walnuts for extra texture and sweetness.
- To keep your cake fresh, store covered in the refrigerator for up to 3 days.
- Make sure to grate carrots finely to distribute moisture evenly through the cake.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
