Baking and desserts
Carrot Cake with Cream Cheese Frosting
Carrot cake surprises anyone trying it for the first time: the carrot does not taste like a vegetable at all, it simply brings moisture, gentle sweetness and colour. An oil-based sponge stays soft for days, cinnamon and walnuts add warmth, and a cream cheese and butter frosting balances the sweetness with a little tang. The batter is mixed by hand and the frosting takes five minutes. It looks festive yet it is straightforward to bake, which is why it is such a popular birthday cake.
Method
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Heat the oven to 170°C. Line the base of a 22 cm springform tin with baking paper and grease the sides.
Finely grate the carrots. Toast the walnuts in a dry pan for 3-4 minutes and chop roughly.
Mix the flour, baking powder, cinnamon and salt in a bowl.
In a large bowl whisk the eggs and sugar for 1-2 minutes until pale, then whisk in the oil.
Fold in the dry ingredients until no flour remains, then the carrots and walnuts.
Pour into the tin and bake for 50-60 minutes until a skewer comes out clean. Cover with foil if the top darkens.
Cool in the tin for 15 minutes, then on a rack until completely cold, about 1.5 hours.
For the frosting, beat the soft butter with the icing sugar for 2 minutes until fluffy. Add the cold cream cheese and beat on low for 30-60 seconds, just until smooth.
Slice the cake in half horizontally. Spread half the frosting on the bottom layer, top with the second and cover the top, and the sides if you like, with the rest.
Chill for at least 1 hour to set the frosting, and decorate with walnuts.
Tips for success
- Runny frosting means the cheese was overbeaten or too warm. Add it cold and mix as little as possible.
- Do not squeeze the carrots, but avoid very watery young carrots or the cake can stay damp in the middle.
- A deep cake takes a long time. For safety, divide the batter between two tins and bake for 30-35 minutes.
- It tastes even better the next day, once the frosting has settled into the sponge.
Serving and storage
Serve chilled, but let it sit at room temperature for 15-20 minutes first. Lovely with black tea, a cappuccino or a glass of milk.
Keep covered in the fridge for up to 4 days. Unfrosted layers freeze for up to 2 months.
Variations
- Pineapple raisin: add 60 g raisins and 100 g well-drained canned pineapple.
- Spiced: add a pinch each of ground ginger and nutmeg with the cinnamon.
- Muffins: divide into 18 cases and bake at 180°C for 20-25 minutes.
Calories and macros
Per serving (about 140 g):
Per 100 g: 369 kcal, P 4.8, F 25.6, C 30.4. An estimate based on average ingredient values. Your daily calories ›
