Carrot cake

No carrot cake is complete without walnuts and cream cheese frosting and this one is no different.

  • 20 mins preparation
  • 55 mins cooking
  • Makes 1
  • Print


Carrot cake
  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 2 cup grated carrot
  • 3/4 cup chopped walnuts
  • 1 teaspoon vanilla extract
Cream cheese frosting
  • 125 gram cream cheese, chopped, at room temperature
  • 60 gram butter, chopped, at room temperature
  • 1/2 cup icing sugar mixture
  • 1 teaspoon vanilla extract


Carrot cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 20cm round cake pan.
  • 2
    In a large bowl, whisk together eggs, sugar and oil. Sift flour, soda and spices together over egg mixture. Fold in lightly with carrot, walnuts and vanilla, until combined. Pour mixture into prepared pan.
  • 3
    Bake 50-55 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before turning onto a wire rack to cool completely.
  • 4
    To make frosting: beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth. Spread frosting over cake. Serve in wedges.

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