Carrot cake

So, it’s been a while guys. But I’m back with something delicious (as usual).

Everyone needs a bit of beta-carotene in their lives and this is the easiest, most delicious way to get it. Sandwiched together with cream cheese icing and topped with walnuts, sounds like a balanced meal, don’t you think?

Now let’s get down to business. My thoughts will be in red.

Here is the recipe:


1 cup (250ml) vegetable oil

1 1/3 cups (250g) brown sugar

3 eggs

3 cups grated carrot (firmly packed)

1 cup coarsely chopped walnuts

2 ½ cups (375g) self-raising flour

½ teaspoon bicarbonate of soda

2 teaspoons mixed spice

For the icing

30g butter, softened

80g cream cheese

1 teaspoon lemon juice

1 ½ cups (240g) icing sugar


  1. Preheat the oven to 180°C and grease and line a 22cm round cake tin (one or two centimetres either way will do fine)
  2. Grate the carrots and roughly chop the walnuts. Set them aside in a separate bowl       img_7720img_7722
  3. Beat the sugar, oil and eggs together in a small bowl until thick and creamy – roughly 7 minutes                                                                                                                                                   img_7724img_7725
  4. Transfer the carrot and egg mixtures to a large bowl and mix together with a wooden spoon                                                                                                                                                           img_7729
  5. Sift in the dry ingredients and mix until just combined (any further will make the cake more dense)                                                                                                                                     img_7731
  6. Pour the batter into the greased and lined cake tin and bake for an hour (start watching it from 50 minutes and test the bake with a knife – if it comes out clean then it’s baked)                                                                                                                                         img_7734
  7. When the cake is golden and just cooked in the middle, let it cool on a wire rack for about 20 minutes before turning it out to cool completely                                                       img_7737

If you don’t wait for the cake to be completely cool before icing, it won’t cut in half cleanly.

Method for the icing

  1. Beat the butter and cream cheese together until well combined then add a teaspoon of lemon juice
  2. Gradually beat in the icing sugar until you have a desirable consistency (you might not end up using all the icing sugar)
  3. Slice the cake in half and spread icing in the middle, then place the top back on and ice the top of the cake
  4. Decorate with chopped walnuts

There are some handy things that I did during this bake that made it come out perfectly. Here they are so that you can have the same experience.

Tips and tricks

  • Use margarine to grease the pans as it works much better than butter.
  • A spring-form pan works well because it helps the cake come out more easily.
  • Test the cake a few times near the end of the bake. If the knife isn’t coming out clean, wait 5 minutes and try again until it does. This avoids the risk of over-baking the cake.
  • If the cake looks like it’s getting too brown on top, loosely cover it with foil for the rest of the bake.
  • To cleanly cut the cake in half, place toothpicks at the same level all around the cake and use those as a guide for where to slice with the knife. Cut gently around the edges first and then cut all the way through to the middle.

Enjoy x

This recipe is adapted from The Australian Women’s Weekly: Cooking Class Cakes.


One thought on “Carrot cake

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