Classic Carrot Cake
This much loved classic carrot cake is a favourite for any occasion. Moist layers infused with fresh carrot, warm spices, and satisfyingly crunchy nuts, topped with an indulgent cream cheese frosting. A timeless treat filled with nostalgia!
Classic Carrot Cake
Bebbas Recipes
10-12
45 minutes
30 minutes
This much loved classic carrot cake is a favourite for any occasion. Moist layers infused with fresh carrot, warm spices, and satisfyingly crunchy nuts, topped with an indulgent cream cheese frosting. A timeless treat filled with nostalgia!
Ingredients
For the Cake
- 150g Self-Raising Flour, sifted
- 100g Ground Walnuts or Almonds
- 200g Carrots, Grated
- 75g Raisins
- 150g Unsalted Butter, softened
- 4 Large Eggs
- 125g Whitworths Golden Caster Sugar
- 1½ Teaspoons Ground Mixed Spices
For the Cream Cheese Frosting
- 200 Unsalted Butter, at room temperature
- 400g Cream Cheese
- 300g Whitworths Icing Sugar
To Finish
- Sugar carrots
- Crashed Walnuts or Almonds (optional)
Directions
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Grease and line two 6 inch round cake tins.
- In the bowl of a stand mixer, add the sugar and butter and mix until nice and fluffy.
- Add the eggs, one at a time, and mix.
- Add the carrots, spices and mix until well combined.
- Fold in the flours and finally add the raisins.
- Divide the mixture between the two tins and bake in the oven for about 30 minutes or until a toothpick inserted in the centre comes out clean.
- Turn onto a cooling rack and leave to cool completely.
- In the meantime prepare the frosting by simply mixing together the ingredients with an electric whisk.
- Assemble and decorate the cake.
- Top each sponge with a layer of frosting and spread it around evenly with the help of spatula. Cover the top of the cake and sides with more frosting then smooth it out with a scraper.
Add some icing swirls to the top of the cake and sugar carrots to decorate.
- Enjoy!