I have been wanting to make a carrot cake for ages! They are just so delicious! It’s such a soft cake, that’s great with chunky nuts and spices. And of course it’s all made 10 times better with the cream cheese icing!
I’m going to be honest with you, the carrot cake I have made for you today isn’t the best carrot cake I’ve ever had but it’s up there! I’m yet to discover the secret to making the best carrot cake 🙂 I’m still working on it.
I really like making this sort of cake in a loaf tin. It looks great and is easy to slice up for an afternoon tea with guests 🙂
Adapted from Donna Hay.
For the cake:
1 1/4 cups brown sugar
3/4 cup vegetable oil
1 1/2 cups flour
1 tsp bicarb soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
2 1/2 cups grated carrot (about 5 medium carrots)
1/2 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/4 cup pistachios, roughly chopped
1/2 cup extra walnuts, roughly chopped for garnish
For the icing:
250g cream cheese
1/3 cup icing sugar
1 1/2 tablespoon lemon juice
Preheat the oven to 180°C. Grease and line a 23cm x 13cm loaf tin with baking paper.
Place the sugar and oil in a standing mixer fitted with the paddle attachment and mix on low-medium speed for 2-3 minutes. Add the eggs one at a time and beat well after each addition. Remove bowl from mixer and sift the flour, bicarb soda, baking powder and spices into the mixture and fold in until just combined. Add the carrot and nuts and fold in until just incorporated.
Pour mixture into prepared tin and bake for 55-60 minutes or until cooked when tested with a skewer. Cool cake in tin.
For the icing, process the cream cheese in a food processor fitted with the paddle attachment until smooth. Sift in the icing sugar and add the lemon juice and process until smooth. Spread the icing on the top of the cooled cake and sprinkle with extra chopped walnuts.