Recipe for a Classic Carrot Cake with nuts – topped with a fluffy homemade Cream Cheese Icing

Ingredients

Carrot Cake:
300g soft brown sugar (1⅓cups)
3 eggs
300ml sunflower oil (1¼ cups)
A few drops of vanilla essence
300g flour (2⅓cups)
5ml bicarbonate of soda (1 tsp)
5ml baking powder (1 tsp)
5ml cinnamon (1 tsp)
2,5ml mixed spice (½tsp )
2,5ml salt (½tsp )
300g carrots, grated (2½ cups)
100g pecan nuts/ walnuts, roughly chopped (¾ cup)

Cream Cheese Icing:
100g butter, softened (½ cup)
250g cream cheese, softened (1 cup)
600g icing sugar (4¾ cups)
5ml vanilla extract or clear vanilla essence* (1 tsp)
100g pecan nuts/ walnuts (chopped) to decorate (¾ cup)

How to
Preheat your oven to 170°C. Grease and line 3 x 20cm cake tins with
greaseproof paper.

Place sugar, oil, eggs and vanilla into a bowl and beat until well incorporated (it may look slightly split).

Gradually add the flour, bicarbonate of soda, baking powder, spices and salt. Beat until well combined.

Stir in the grated carrots and nuts until evenly dispersed.

Divide the mixture evenly between the 3 tins. Smooth the top with a palette
knife.

Bake for 20-25 minutes until the sponge springs back when touched. I find if I
bake all 3 cakes at once they need a bit longer – about 30 to 35 minutes.

Leave the cakes to cool in the tins for a few minutes before turning out and
allowing to cool completely.

To make the icing, beat together the softened butter and cream cheese.

Sift in the icing sugar a cup at a time, beating well after each addition.

Lastly add in the vanilla extract.

Once the cakes have cooled, ice one layer with a quarter of the icing. Place
the second cake on top, use another quarter of the icing. Top with the last
cake and use the remaining icing the cover the top and sides.

Smooth neatly with a palette knife, then decorate the cake with the nuts and a
sprinkling of cinnamon.

If you prefer a whiter icing, you can use clear vanilla essence available at baking
stores.

 

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes