Carrot cake
- Published: 21 Feb 17
- Updated: 18 Mar 24
Not much beats a classic carrot cake recipe. This one is made with carrots, walnuts, cinnamon and a good grating of nutmeg. Top it with cream cheese icing and you’ve got an afternoon tea treat made in heaven.
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Serves 12
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Hands-on time 30 min, oven time 45 min
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Ingredients
- 225g unsalted butter, melted and cooled
- 4 medium free-range eggs
- 175g soft light brown sugar
- 1 tsp ground cinnamon and a good grating fresh nutmeg
- 300g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 300g carrots, grated
- 100g walnuts, chopped, plus extra to decorate
- 1-2 tbsp milk
For the icing
- 200g unsalted butter, softened
- 350g icing sugar
- Finely grated zest 1 lemon
- 150g full-fat cream cheese
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter, eggs and sugar until fluffy. Fold in the remaining cake ingredients with milk to loosen.
- Divide between the tins. Bake for 35-45 minutes until a skewer comes out clean. Cool in the tins briefly, then on a wire rack.
- For the icing, beat the butter and icing sugar with the zest, then beat in the cream cheese.
- Sandwich the cakes with half the icing, top with the remainder and decorate with walnuts.
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Recipe from our special supplement in association with Unwins’ Bursting with Flavour range.
- Recipe from From Unwins supplement in March 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 654kcals
- Fat
- 39.9g (21.5g saturated)
- Protein
- 7.5g
- Carbohydrates
- 65.1g (45.7g sugars)
- Fibre
- 2.5g
- Salt
- 0.6g
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What size eggs for the carrot cake?
Hi Joy, you should use medium eggs. I’ve updated the recipe to state this. Hope you enjoy