Carrot Cake

This carrot cake recipe is both moist and nutty and as as it contains a vegetable we can all tell ourselves it’s healthy! Hahaha!  🙂

Carrot Cake Recipe

Cook Time1 hr
Servings: 10
Author: Sarah Sibley

Ingredients

  • 350 ml Vegetable Oil
  • 4 x Medium Eggs
  • 2 tsp Ground Cinnamon
  • 400 g Caster Sugar
  • 250 g Self-Raisng Sugar
  • 300 g Grated Carrots
  • 100 g Chopped Walnuts
  • 225 g Cream Cheese
  • 110 g Unsalted Butter
  • 450 g Icing Sugar
  • 5 ml Vanilla Extract

Instructions

  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line 2x 7.5" cake tins
  • Pour the oil into a large bowl
  • Add the eggs and beat together.
  • Add the sugar and cinnamon and mix well.
  • Then add the flour and mix thoroughly until smooth.
  • Finally add the grated carrots and chopped walnuts.
  • Divide the batter into the 2 tins.
  • Bake for around 60 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from the tins and leave to cool on a wire rack.
  • Mix together the softened butter and cream cheese.
  • Then add the icing sugar and vanilla, mixing together until creamy and lump free.
  • Once the cakes are cool, place one of the cakes upside down with the flat side up.
  • Spread a generous layer of the frosting on top and then place the other cake on top, the right way up. Spread the remaining frosting on top.

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