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Carrot cake with cream cheese frosting

By: Marcus Wareing

Published: 31 May 08
Updated: 18 Mar 24

A proper classic carrot cake is something of a teatime classic. For something extra special, try this beauty of a recipe by Marcus Wareing; it’s a serious winner!

Easy
June 2008

Test kitchen approved

Serves 12
Hands-on time 20 minutes, cook time 30-40 minutes, plus cooling and chilling

A proper classic carrot cake is something of a teatime classic. For something extra special, try this beauty of a recipe by Marcus Wareing; it’s a serious winner!

Nutrition: For 12

Calories: 370kcals
Fat: 19.3g fat (8.8g saturated)
Protein: 5.9g protein
Carbohydrates: 46.8g carbs
Salt: 1g salt

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Ingredients

4 tbsp vegetable oil, plus extra for greasing
3 medium organic eggs
300g (about 4) carrots, grated
125g demerara sugar
50g walnuts, chopped
175g plain flour
75g plain wholemeal flour
1 tbsp ground cinnamon
50ml milk
2 tsp bicarbonate of soda

For the frosting

200g full-fat soft cheese
125g icing sugar, sifted
30g soft unsalted butter
Finely grated zest of 1 lemon, plus
2 tsp lemon juice

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Method

Preheat the oven to 180°C/fan160°C/ gas 4. Grease a deep, 18cm round cake tin and set aside. Beat the eggs in a large bowl, then add the carrots, vegetable oil, sugar and walnuts. Mix well. Sift the flours and cinnamon into a separate bowl and mix. Gently stir the flour mixture into the egg mixture, until half combined. Heat the milk in a pan until warm, then remove from the heat and add to the mixture until just combined. Do not overmix.
Pour the mixture into the cake tin and bake for about 30-35 minutes, until a skewer inserted into the centre comes out clean. If it’s not ready, bake for a further 5 minutes, then test again. Leave to cool in the tin.
Place all the ingredients for the frosting in a food processor and whizz until smooth (or beat with an electric mixer or wooden spoon). Cover the cake with the frosting. Chill in the fridge for about 1 hour until the frosting has set before slicing.