Ingredients
Cake
- 300 g Light brown sugar
- 4 medium Eggs (room temperature)
- 300 ml Sunflower oil
- 2 tsp Vanilla extract
- 300 g Self-raising flour
- 2 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 1 large Orange (zest only)
- 200 g Carrots (grated)
- 125 g Walnuts (chopped)
Cream Cheese Frosting
- 150 g Unsalted butter (room temperature)
- 300 g Icing sugar
- 150 g Full-fat Philadelphia cream cheese (chilled)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper to prevent sticking.
- Prepare Carrots and Walnuts: Grate the carrots finely and chop the walnuts into small pieces; set aside for later use.
- Mix Wet Ingredients: In a large bowl, combine the light brown sugar, eggs, sunflower oil, and vanilla extract. Mix until fully incorporated and smooth.
- Combine Dry Ingredients: In another large bowl, whisk together the self-raising flour, ground cinnamon, ground nutmeg, ground cloves, and orange zest until evenly mixed.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently fold until smooth and just combined, taking care not to overmix.
- Add Carrots and Walnuts: Fold the grated carrots and chopped walnuts into the batter evenly to distribute throughout the mixture.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake tins. Bake in the preheated oven for 35-40 minutes or until the cakes have risen and a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- Make Cream Cheese Frosting: Beat the unsalted butter until soft and fluffy, then sift in the icing sugar and continue beating until smooth and combined. If the mixture is too dry, add a splash of milk.
- Add Cream Cheese to Frosting: Remove the cream cheese from the fridge and fold it gently into the butter and icing sugar mixture. Avoid overmixing to prevent the frosting from becoming runny.
- Assemble Cake Layers: Place one cake layer on a serving plate or cake stand. Level the top with a sharp knife if domed, then spread half of the cream cheese frosting over it.
- Add Second Layer: Place the second cake layer on top of the frosting and gently press down to sandwich the layers together.
- Finish Frosting: Spread the remaining frosting over the top of the cake, creating decorative swirls with the back of a spoon or an icing spatula.
- Decorate and Serve: Dust the cake with a light sprinkling of cinnamon and decorate the edges with walnut pieces. Slice, serve, and enjoy your classic carrot cake!
Notes
- Ensure eggs are at room temperature to help the batter mix smoothly and evenly.
- If you prefer, sultanas or raisins can be folded into the batter along with the carrots and walnuts for extra texture and sweetness.
- For a moister cake, avoid overbaking and test with a toothpick for doneness starting at 35 minutes.
- Chilling the cream cheese ensures a thicker, more stable frosting that will hold its shape well on the cake.
- This cake is best stored refrigerated due to the cream cheese frosting and can be kept covered for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
