Cream Cheese Frosted Carrot Cake Recipe

A classic recipe for a delicious carrot cake with lashing of moorish cream cheese with an ultimate blend of crunchy walnuts. A perfect cake to be served for a morning or afternoon tea.

Yield: 8-10 Slices

Author: Nicole O'Neil

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Cream Cheese Frosted Carrot Cake

This delicious cake is super easy to make and incredibly moorish. The ultimate blend of crunchy walnuts and rich cream cheese make this cake a sure hit.

Prep time: 25 MinCook time: 55 MinTotal time: 1 H & 20 M

Ingredients

The cake

• 1 cup vegetable oil
• 1 cup firmly packed brown sugar
• 2 cups of self raising flour
• 2 cups of grated carrots (about 3 carrots)
• 3 eggs at room temperature
• 3/4 cup chopped walnuts
• 1/2 teaspoon bicarb of soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom

Cream Cheese Frosting

• 250 grams cream cheese, at room temperature
• 2 cups icing sugar, sifted
• 50 grams unsalted butter, at room temperature

Instructions

To make the cake

1. Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
2. In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
3. Using a wooden spoon, stir in sifted flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
4. Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.

To prepare the frosting

1. Whilst the cake is cooling, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
2. Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts. Yum!

Notes

The recipe has been inspired by a classic Women's Weekly recipe.

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