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Carrot Cake with Cream Cheese Frosting

Servings 12

Ingredients

Carrot Cake

  • 1 1/4 cup brown sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon bicarb soda
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ground ginger powder
  • 2 1/2 cups finely grated carrot
  • 1/2 cup of toasted pecan nuts
  • 1/2 cup of toasted walnuts

Cream Cheese Frosting

  • 250 g cream cheese
  • 100 g salted butter
  • 3 cups icing sugar

Instructions

Carrot Cake

  1. Preheat oven to 180°C and line 2 x 20cm tins.
  2. Beat the sugar and oil together on medium speed until well combined. Add in one egg at a time, beating in well before adding the next egg. After all eggs are added, beat on high for 3 minutes.
  3. Into another bowl, sift together the flour, baking powder, bicarb, cinnamon and ginger powder. Add this into the egg mixture and gently fold to combine.
  4. Fold through the carrot and pecans.
  5. Pour evenly into the lined tins and bake for 45-60mins or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow the cakes to cool in tins for 10mins before turning out onto a cooling rack. Cut into layers once the cake has totally cooled and frost.

Cream Cheese Frosting

  1. Make sure both the cream cheese and butter are at room temperature, beat on medium-high speed until light and fluffy (8-10mins).
  2. Sift in the sugar. Beat slowly until the sugar is incorporated before increasing speed to medium for another 2-3mins.