Description
This Easy Carrot Cake with Cream Cheese Frosting features moist, spiced layers with fresh carrots, orange zest, and walnuts, topped with tangy frosting for the perfect treat.
Ingredients
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 grated carrots
125 g walnuts (chopped)
Cream Cheese Frosting:
150 g unsalted butter
150 g full-fat cream cheese
300 g icing sugar
Instructions
1. Preheat oven to 170°C fan / 190°C conventional.
2. Grease and line two 20cm round cake tins.
3. Grate carrots and chop walnuts.
4. Whisk sugar, eggs, oil, and vanilla until smooth.
5. Combine flour, spices, and orange zest.
6. Mix wet and dry ingredients until smooth.
7. Fold in carrots and walnuts.
8. Divide batter between tins and bake 35–40 minutes.
9. Cool 10 minutes, then remove from tins.
10. Beat butter, add icing sugar, and mix until fluffy.
11. Fold in cream cheese until smooth.
12. Frost, layer, and decorate with walnuts.
Notes
Use freshly grated carrots for moisture.
Chill the cake before slicing for neat layers.
Store in the fridge up to five days.
Add sultanas for sweetness if desired.