Description
This Classic Carrot Cake recipe features a moist, spiced carrot cake layered with a rich and creamy cream cheese frosting. With aromatic cinnamon, nutmeg, and cloves complemented by zesty orange and crunchy walnuts, this homemade cake is perfect for special occasions or a delightful dessert.
Ingredients
Cake Ingredients
- 300 g Light brown sugar
- 4 medium Eggs (room temperature)
- 300 ml Sunflower oil
- 2 tsp Vanilla extract
- 300 g Self-raising flour
- 2 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 1 large Orange (zest only)
- 200 g Carrots (grated)
- 125 g Walnuts (chopped)
Cream Cheese Frosting
- 150 g Unsalted butter (room temperature)
- 150 g Full-fat Philadelphia cream cheese (chilled)
- 300 g Icing sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper to prevent sticking.
- Prepare Carrots and Walnuts: Grate the carrots finely and chop the walnuts into small pieces. Set these aside as they will be folded into the batter later.
- Mix Wet Ingredients: In a bowl, combine the light brown sugar, eggs, sunflower oil, and vanilla extract. Mix until smooth and set aside.
- Combine Dry Ingredients: In a separate large bowl, stir together the self-raising flour, ground cinnamon, ground nutmeg, ground cloves, and orange zest, creating a fragrant spice mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry, folding carefully until the mixture is smooth and homogenous, ensuring no lumps remain.
- Add Carrots and Walnuts: Gently fold the grated carrots and chopped walnuts into the batter. If you prefer, you can fold in sultanas at this stage as an optional addition.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for 35-40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Cakes: Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely, preventing sogginess.
- Prepare the Frosting – Beat Butter: Using a mixer, beat the unsalted butter until soft and fluffy, which forms the base of the frosting.
- Add Icing Sugar: Sift the icing sugar into the butter and beat until the mixture is smooth and well combined. If too dry, add a drop of milk to achieve the right consistency.
- Fold in Cream Cheese: Remove the cream cheese from the refrigerator and fold it gently into the butter and sugar mixture. Avoid overmixing to prevent the frosting from becoming runny.
- Level Cake Layers: Place one cake layer on a serving plate or cake stand. If the top is domed, level it off carefully using a sharp knife for even layering.
- Frost First Layer: Spread half of the cream cheese frosting evenly over the first cake layer.
- Add Second Layer: Place the second cake layer on top of the frosted first layer, pressing down lightly to secure the layers together.
- Top with Remaining Frosting: Spread the remaining cream cheese frosting over the top layer using an icing spatula or the back of a teaspoon. Create decorative swirly patterns if desired.
- Decorate and Serve: Garnish the top with a dusting of cinnamon and arrange chopped walnuts evenly around the edge. Serve and enjoy your classic carrot cake!
Notes
- For best results, ensure eggs and butter are at room temperature before mixing to create a smooth batter and frosting.
- Chilling the cream cheese helps keep the frosting firm and prevents it from becoming runny.
- This recipe can be adapted by adding sultanas or pineapple bits to add texture and moisture.
- You can store the cake covered in the refrigerator for up to 3 days.
- Allow the cake to return to room temperature before serving for the best taste and texture.
