Classic carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 cake
Skip to ingredients
Cake
- 250ml sunflower oil
- 200g coconut or brown sugar
- 4 eggs
- 300g self raising flour
- 225g grated carrots
- 1/2 tsp each of cinnamon, ginger and nutmeg
- 75g chopped walnuts
Icing
- 250ml sunflower oil
- 200g coconut or brown sugar
- 4 eggs
- 300g self raising flour
- 225g grated carrots
- 1/2 tsp each of cinnamon, ginger and nutmeg
- 75g chopped walnuts
- 50g icing cugar
- 250g full fat cream cheese
- A few drops vanilla extract
Method
step 1
Preheat oven to 180 degrees celcius. Line or grease a large cake tin.step 2
Whisk together butter, eggs and sugar until light and fluffy. Add eggs one by one whilst continuously beating. Stir in the flour and spices. Fold in the carrots and walnuts.step 3
Spoon the mixture into the cake tin and bake for 50 minutes or until the cake is springy on top and a skewer comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool.step 4
For the icing, place all ingredients in a bowl and whisk until combined and thick. Spread the icing over the cake when the cake is cooled. Sprinkle with chopped walnuts.
