Carrot Cake

This beloved cake combines warm spices, tender crumb, and tangy cream cheese frosting perfectly.

Cake

• 300g plain flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp nutmeg
• 300g caster sugar
• 250ml vegetable oil
• 4 large eggs
• 400g carrots, finely grated
• 100g chopped walnuts (optional)

Cream Cheese Frosting

• 225g cream cheese, softened
• 115g butter, softened
• 450g icing sugar
• 1 tsp vanilla extract
• Pinch of salt

Method

Make cake

1. Preheat oven to 180°C, grease two 23cm round pans.
2. Whisk flour, baking soda, spices, and salt.
3. Beat sugar, oil, and eggs until smooth.
4. Fold in dry ingredients, then carrots and nuts.
5. Divide between pans, bake 25-30 minutes.

Make frosting

1. Beat cream cheese and butter until fluffy.
2. Gradually add icing sugar, beat until smooth.
3. Add vanilla and salt.

Assemble

1. Cool cakes completely before frosting.
2. Level layers if needed.
3. Frost between layers and all over outside.
4. Chill 30 minutes to set frosting.

Carrot prep

Finely grated carrots incorporate better and create smoother texture. Use box grater's smallest holes.

Oil vs butter

Oil creates moister texture than butter in this cake. Don't substitute - embrace the difference.

Frosting tips

Cream cheese and butter must be at room temperature for smooth frosting. Cold ingredients create lumps.

This cake actually improves after a day as flavors meld and moisture distributes.