Description
An foolproof, one-pan carrot cake recipe topped with thick cream cheese frosting, perfect for parties and afternoon tea.
Ingredients
Scale
- 250ml Vegetable Oil
- 200g Light Brown Sugar
- 3 Large Eggs
- 1 tbsp Vanilla Extract
- 250g Self-Raising Flour
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 300g Finely Grated Carrots
- 100g Chopped Walnuts
- 250g Full-Fat Cream Cheese
- 100g Unsalted Butter
- 400g Icing Sugar
Instructions
- Preheat oven to 180°C and line a 9×13 inch tin.
- Whisk oil, sugar, eggs, and vanilla until smooth.
- Fold in sifted flour, baking soda, and spices.
- Stir in grated carrots and walnuts.
- Bake for 30-35 minutes and cool completely.
- Whisk butter, icing sugar, and cold cream cheese for the frosting.
- Spread frosting over the cooled cake and serve.
Notes
High in Vitamin A from fresh carrots, incredibly moist thanks to oil-based batter, and easy to serve in squares.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 340 kcal