Homemade Carrot Cake (Edit recipe)

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Soft, moist, and packed with flavour 🥕✨ This carrot cake is perfectly spiced with a hint of cinnamon, loaded with fresh carrots, and topped with a smooth, cream cheese frosting. It’s simple to make, perfectly balanced, and ideal for a sweet treat that feels just as good as it tastes.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

16

Serves: 12-20

Ingredients

2 cups All Purpose Flour
2 tsp Baking Soda
1 tsp Kosher Salt
3 tsp Cinnamon
1.25 cups Olive Oil
1 cup White Sugar
1 cup Brown Sugar
2 tsp Vanilla Extract
4 whole Eggs
4 cups Carrots, Peeled & Grated
1 cup Walnuts, Chopped
500 grams Cream Cheese, Block cream cheese (not speadable)
2.5 cups Icing Sugar
0.5 cup Heavy Cream
0.5 cup Carrots, Peeled & Grated
0.5 cup Walnuts, Chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat Oven to 180 degrees celsius.
Line and Grease 2 baking tins (circular, 9") with baking paper and baking spray/butter.
Start by peeling and grating your carrots and set them aside.
Add dry ingredients (Flour, Baking Soda, Salt, Cinnamon) to a bowl and whisk until combined. Set aside.
In a separate bowl, whisk the Olive Oil, White and Brown Sugar together until well combined. Add the vanilla then eggs until it forms a velvety texture.
Slowly add the dry mixture, 1 cup at a time to the wet mixture and use a spatula to mix until all combined. Add your carrots and chopped walnuts into the mixture and fold in with a spatula.
Separate the mixture evenly into the 2 baking tins, pop in the oven for 40-45 mins. Once cooked, poke a skewer or knife in to the middle of both cakes to see if its cooked (should come out clean), then set aside to cool for 15 mins.
Once cooled after 15 mins, flip cakes upside down onto a cooling rack, take the tins and baking paper off and cool overnight.
Using a hand mixer, mix the cream cheese on medium speed until smooth and creamy, slowly add in the icing sugar 1 cup at a time.
Once icing sugar is mixed through completely, add in your cold heavy cream until mixed through.
Let frosting sit in fridge for 10-20 mins.
Using a piping bag or knife, spread the frosting on the cake, add your grated carrots that are left and extra chopped walnuts and refrigerate until 20 mins before serving.
Enjoy!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	0 g
Carbohydrates:	17 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	306 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.