Ultra Moist & Easy Carrot Cake
Ultra Moist & Easy Carrot Cake
- Preparation time 75 mins
- Serves 12 people
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Ingredients
1 cup (250ml) vegetable oil
1 ½ cups (330g) firmly packed brown sugar
3 eggs
3 cups (approx. 2 carrots) firmly packed coarsely grated carrot
2 cups (300g) self-raising flour
½ tsp bicarbonate of soda, sifted
1 ½ tsp mixed spice
¾ cup (90g) chopped toasted walnuts
Cream Cheese Frosting
60g butter, softened
150g cream cheese, softened
2 cups (320g) icing sugar
Method
- Preheat oven to 180°C/160°C (fan-forced). Grease a 22cm square cake pan. Line base and sides with baking paper, extending 3cm over long sides.
- Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in carrot.
- Sift flour, bicarbonate of soda, 1 ¼ tsp of the mixed spice together and fold into cake batter along with ½ cup of the walnuts. Pour mixture into prepared pan.
- Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
- To make cream cheese frosting, beat butter and cream cheese together in the bowl of an electric mixer until light and fluffy. Gradually beat in icing sugar until smooth.
- Spread frosting over cold cake. Scatter with remaining nuts and dust with remaining mixed spice. Serve.
Notes
- Walnuts can be replaced with macadamia nuts or pecans.
- This cake will keep for up to 3 days in an airtight container.
- Unfrosted cake can be frozen for up to 3 months.
Nutritional Information
- Serving size 159g
- Energy 2650kJ 633kcal
- Protein 6.8g
- Total fat 34.3g
- Saturated fat 7.6g
- Carbs (total) 73.4g
- Carbs (sugar) 55.5g
- Sodium 355mg
- Fibre 2.3g
All nutrition values are per serve.