If you love baking, then have to try our spiced carrot cake recipe! We use grated carrots, cinnamon, nutmeg and a few pantry staples to make a decadent cake, perfect for morning or afternoon tea and even birthdays!
This easy carrot cake recipe only takes 30 minutes to prepare and has a sweet cream cheese frosting top – yum! Instead of using two cake pans, this recipe uses a 22cm cake pan to create a gorgeous carrot cake that can be sliced in half and stacked on top of each other. While other recipes use all-purpose flour and baking powder, we use self-raising flour and a little bit of bicarbonate soda to make the cakes moist and fluffy. Let the cake cool to room temperature or until it’s warm before halving the cake and frosting between the cake layers and the top of the cake.
Loved our best carrot cake recipe? If you loved this simple carrot cake recipe, then you simply must try these sensational sponge cake recipes. For an interesting take on the classic try our honey, halva and carrot cake or sunshine carrot cake recipe.
Ingredients
Method
Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.
What you’ll need…
You will need about 4 carrots for this cake. To make cupcakes, use 12 paper patty cases and bake 15-20 minutes.
Note
