The Carrot Cake
![](https://lamblovesfox.com/wp-content/uploads/2023/07/image-53.jpeg)
![Untitled](https://live.staticflickr.com/65535/50246088283_91c6b2a42e_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50246049118_76d80c0b58_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50246053808_418e84e509_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50244029312_1e56ee74cf_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50257222183_2a8847eec4_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50261337296_071a69be00_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50260800223_3008fc25f5_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50261348911_dceb25cd10_b.jpg)
![Untitled](https://live.staticflickr.com/65535/50260808678_6989fc980a_b.jpg)
Ingredients
Carrot cake
- 315 grams (2 and 1/4 cups) plain flour
- 190 grams (1 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 240 ml (1 cup) vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 180 ml (3/4 cup) milk
- 200 grams (2 cups) carrot*, roughly grated
- 110 grams (1 cup) walnuts or pecans, roughly chopped
Maple cream cheese frosting
- 500 grams (approximately 2 and 1/2 cups) full fat block cream cheese, softened
- 310 grams (2 and 1/2 cups) icing or powdered sugar
- 2 tablespoons maple syrup
- 55 grams (1/2 cup) walnuts or pecans, finely chopped
Instructions
- Preheat the oven to 180 C (350 F) standard /
160 C (320 F) fan-forced. Grease and line two 8-inch cake tins with
parchment or baking paper. - In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon and nutmeg.
- In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
- Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
- Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Gently remove cakes from cake pans and leave on a wire rack to cool completely.
- To make the frosting, add the cream cheese
and sugar to a mixing bowl and beat with an electric mixer on medium
speed until combined and smooth. - Add maple syrup and beat again. Spread one
third of the frosting onto one of the cake layers. Add the other cake on
top. Add remaining frosting on top. - Sprinkle over chopped nuts. Cut and serve.