Carrot Cake with Cream Cheese Frosting
A moist and warmly spiced carrot cake packed with grated carrots and crunchy walnuts, topped with a fluffy cream cheese frosting. Perfect for sharing at any occasion.
Ingredients
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Vegetable Oilβ 414 g π§ 450 ml π₯ 1.9 cup
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Sugarβ 467.5 g π§ 550 ml π₯ 2β cup
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Plain Flourβ 400 g π§ 666.7 ml π₯ 2ΒΎ cup
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Walnutsβ 150 g π§ 136.4 ml π₯ 9ΒΌ tbsp
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Butterβ 100 g 7β pcs
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Cream Cheeseβ 200 g π§ 204.1 ml π₯ 0.863 cup
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Caster Sugarβ 150 g π§ 176.5 ml π₯ 12 tbsp
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Eggsβ 250 g π₯ 5 pcs
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Carrotsβ 500 g π₯ 6ΒΌ pcs
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Cinnamonβ 4.9 g 1β pcs
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Bicarbonate Of Sodaβ 7.9 g π§ 9.9 ml π₯ 2 tsp
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Saltβ 3 g π§ 2.5 ml π₯ Β½ tsp
Total nutrition
10353 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 160Β°C / 325Β°F / Gas 3. Grease and line a 26 cm springform cake tin.
- In a large bowl, combine 450 ml vegetable oil, 400 g plain flour, 2 tsp bicarbonate of soda, 550 ml sugar, 5 eggs, Β½ tsp salt and 2 tsp cinnamon. Mix until well combined, then stir in 500 g grated carrots and 150 g walnuts.
- Spoon the batter into the prepared tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
- To make the frosting, beat 200 g cream cheese, 150 g caster sugar and 100 g softened butter together in a bowl until light and fluffy. Once the cake is completely cool, spread the frosting evenly over the top using a palette knife.
Source:
TheMealDB
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