Carrot Cake
Cinnamon-warm carrot crumb under thick cream cheese frosting — teatime's undefeated classic.
- Total
- 100 min
- Serves
- 4
A proper British carrot cake: oil-moist crumb heavy with grated carrots and walnuts, warmed with cinnamon, under a thick cap of cream cheese frosting. No tricks, no deconstruction — just the teatime classic done with care. The kind of cake that makes the kettle feel urgent.
Ingredients
- 450ml Vegetable Oil
- 400g Plain Flour
- 2 tsp Bicarbonate Of Soda
- 550ml Sugar
- 5 Eggs
- ½ tsp Salt
- 2 tsp Cinnamon
- 500g grated Carrots
- 150g Walnuts
- 200g Cream Cheese
- 150g Caster Sugar
- 100g Butter
Instructions
- For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
- Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
- Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
- Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
Nutrition (per serving)
- Calories
- 850
- Protein
- 8 g
- Fat
- 50 g
- Carbs
- 90 g
Adapted from bbc.co.uk. Rewritten and re-photographed by MealIdeas.
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