The Carrot Cake





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




  1. 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.
  2. In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon and nutmeg.
  3. In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
  4. Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
  5. Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.
  6. Gently remove cakes from cake pans and leave on a wire rack to cool completely.
  7. 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.
  8. 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.
  9. Sprinkle over chopped nuts. Cut and serve.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *