Carrot Cake

If you asked me if I wanted a carrot cake, I would probably say; “no thanks” But if you asked my wife the same question, she would give a resounding; “yes please!” So that is why I am making this cake and sharing this recipe, to remind me to make my wife more carrot cakes and make the most of the million carrots we always seem to have in the fridge!

Makes: 1 big 20cm round cake
Prep: 15 mins
Cook: 1 hr 30 mins
Difficulty: Easy
Oven: 150°C fan-forced

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Ingredients

125g olive oil
150g caster sugar
165g brown sugar
3 large eggs
2 tsp vanilla extract
200g peeled grated carrot
60g chopped walnuts
300g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp nutmeg (or mixed spice)

Cream cheese icing

250g cream cheese, softened
60g unsalted butter, softened
500g icing sugar
2 tsp lemon juice

Method

Preheat the oven to 150°C fan-forced. Grease and line a 20cm round cake pan. In a large bowl, whisk together the oil, caster sugar, brown sugar, eggs, and vanilla until well combined and a bit fluffy.
Stir in the grated carrot. Then fold through the chopped nuts.
Sift in the flour, bicarbonate of soda, cinnamon, nutmeg, and salt. Gently fold until just combined, try not to over mix here.
Pour into the tin and bake for 65–75 minutes or until a skewer comes out clean or with just a few moist crumbs. The top should spring back when lightly touched. It does take a while to make this cake, so keep an eye on it and try not to rush things or turn up the oven extra hot!
Remove from oven and cool in the tin for 15 minutes, then turn out onto a wire rack. Allow to cool fully before starting the icing process.
In a stand mixer, beat the softened cream cheese and butter until smooth. Add the lemon juice and best through.
Gradually beat in the icing sugar until light and fluffy.
Once the carrot cake is fully cooled you can then ice the cake. Get it on nice and thick and even. Place in fridge if needed to really set the icing and then serve.