Not much beats a classic carrot cake recipe. This one is made with carrots, walnuts, cinnamon and a good grating of nutmeg. Top it with cream cheese icing and you’ve got an afternoon tea treat made in heaven.
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Ingredients
- 225g unsalted butter, melted and cooled
- 4 medium free-range eggs
- 175g soft light brown sugar
- 1 tsp ground cinnamon and a good grating fresh nutmeg
- 300g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 300g carrots, grated
- 100g walnuts, chopped, plus extra to decorate
- 1-2 tbsp milk
For the icing
- 200g unsalted butter, softened
- 350g icing sugar
- Finely grated zest 1 lemon
- 150g full-fat cream cheese
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter, eggs and sugar until fluffy. Fold in the remaining cake ingredients with milk to loosen.
- Divide between the tins. Bake for 35-45 minutes until a skewer comes out clean. Cool in the tins briefly, then on a wire rack.
- For the icing, beat the butter and icing sugar with the zest, then beat in the cream cheese.
- Sandwich the cakes with half the icing, top with the remainder and decorate with walnuts.
Recipe from our special supplement in association with Unwins’ Bursting with Flavour range.
Nutrition
- 654kcals Calories
- 39.9g (21.5g saturated) Fat
- 7.5g Protein
- 65.1g (45.7g sugars) Carbs
- 2.5g Fibre
- 0.6g Salt
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Reviews
What size eggs for the carrot cake?
Hi Joy, you should use medium eggs. I’ve updated the recipe to state this. Hope you enjoy
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