Classic Carrot Cake Recipe
This classic carrot cake recipe combines moist, spice-infused layers loaded with freshly grated carrots and crunchy walnuts, all topped with a creamy, smooth cream cheese frosting. Perfectly balanced with warm cinnamon, nutmeg, and a hint of orange zest, this cake offers a delightful texture and flavor ideal for any celebration or cozy afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Carrot Cake
- 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, finely chopped
Cream Cheese Frosting
- 150 g Unsalted butter, room temperature
- 150 g Full-fat Philadelphia cream cheese, chilled
- 300 g Icing sugar
Instructions
- Prepare the baking tins: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper ensuring easy removal after baking.
- Prep carrots and walnuts: Grate the carrots and finely chop the walnuts. Set these aside to use in the batter later.
- Mix wet ingredients: In a medium bowl, combine the light brown sugar, eggs, sunflower oil, and vanilla extract. Stir well until the mixture is fully blended and smooth. Set aside.
- Combine dry ingredients: In a large separate bowl, stir together the self-raising flour, ground cinnamon, ground nutmeg, ground cloves, and orange zest until evenly distributed.
- Make the batter: Pour the wet ingredients into the dry ingredients and fold together gently until the mixture becomes smooth and fully combined.
- Add carrots and walnuts: Fold in the grated carrots and chopped walnuts thoroughly into the batter, ensuring even distribution throughout.
- Bake the cake: Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for 35-40 minutes or until the cakes have risen and a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their tins for 10 minutes, then carefully remove them and place onto wire racks to cool completely before frosting.
- Make the cream cheese frosting: Beat the unsalted butter until soft and fluffy. Sift in the icing sugar and continue beating until smooth and creamy. If the frosting is too dry, add a drop of milk to achieve the desired consistency. Finally, fold in the chilled cream cheese gently until just combined—avoid overmixing to prevent runniness.
- Assemble the cake: Place one cake layer on a plate or cake stand. If it is domed on top, level it with a sharp knife. Spread half the cream cheese frosting evenly over this layer. Place the second cake layer on top and gently press to sandwich them together.
- Finish frosting and decorate: Spread the remaining cream cheese frosting over the top. Use an icing spatula or the back of a teaspoon to create a swirly pattern. Decorate with a light dusting of cinnamon and scatter walnuts around the edges.
- Serve: Slice and enjoy your moist, flavorful classic carrot cake!
Notes
- Ensure eggs and butter are at room temperature for easier mixing and smoother batter/frosting.
- Grate carrots finely so they cook evenly and create a moist texture without chunky bits.
- You can add sultanas or raisins along with walnuts for extra sweetness and texture if desired.
- Chill the cream cheese before adding it to frosting to prevent it from becoming runny.
- For best results, avoid overmixing the batter once wet and dry ingredients are combined to keep the cake tender.
- This cake keeps well covered in the fridge for up to 3 days and tastes even better the next day.
Keywords: carrot cake, classic carrot cake, cream cheese frosting, spiced cake, walnut carrot cake, moist carrot cake recipe
Find it online: https://tastybynova.com/classic-carrot-cake-recipe/
