Perfect Carrot Cake with Cream Frosting

Last weekend I went through a phase of making homemade soups. I go through this phase fairly often when I have a load of vegetables leftover or it’s cold outside. I’ll add some soup recipes soon. Consequentially I had a load of carrots left over so figured I’d ruin the healthy eating and make a carrot cake. For whatever carrots you have leftover adjust the proportions below as long as you keep the wet and dry ingredients in proportion to each other.

 

Ingredients:

 

Cake

300g plain flour

150g brown sugar

100g white sugar

3-4 large eggs dependent on their size

1 tsp baking powder

1 tsp cinnamon

1 tsp ground nutmeg

½ tsp salt

300 ml sunflower oil

300g carrots peeled and grated

 

Topping

100g full fat cheese (I like Philadelphia)

30g butter

200g icing sugar sieved

100g walnuts (I keep whole)

100g caster sugar

 

Method:

  1. Pre-heat oven to 160 degrees and line a tin
  2. Beat everything together with a wooden spoon and transfer to the tin
  3. Cook for 40-45 minutes until firm and a skewer comes out clean
  4. Allow to completely cool (really important when using cream cheese frosting!)
  5. Mix the topping together with an electric whisk. It will go really light fluffy after about 5 minutes
  6. Spoon on the top and top with walnuts

 

Tips:

  • You can change the quantities as long you keep the proportions of wet to dry ingredients
  • Grate some walnuts and add them to cake mix to add some extra flavour
  • The mixture will look really moist but that’s great as the cake will be too
  • Adding more spices or fruit can make it more Christmassy so you can use it in place of a traditional fruit cake recipe if your family doesn’t like it

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