Carrot Cake with Cream Cheese Frosting

This moist and flavourful carrot cake is a delightful treat, combining the natural sweetness of grated carrots with warm spices and a rich cream cheese frosting. Perfect for any occasion, this cake is sure to impress your guests.

Ingredients:

Yields 12 servings

For the cake:

• 4 large eggs
• 300ml vegetable oil
• 400g caster sugar
• 2 tsp vanilla extract
• 250g plain flour
• 2 tsp bicarbonate of soda
• 2 tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• 350g grated carrot
• 125g chopped pecans (optional)

For the Cream Cheese Frosting:

• 125g unsalted butter, softened
• 200g cream cheese
• 450g icing sugar, sifted
• 1 tsp vanilla extract
• 125g chopped pecans (optional)

Method:

For the Cake:

1. Preheat your oven to 180°C (350°F) and grease and line a large cake tin, or line two smaller cake tins.
2. Mix together the eggs, vegetable oil, caster sugar, and vanilla extract in a large bowl.
3. Add the plain flour, bicarbonate of soda, baking powder, salt, ground cinnamon, grated carrot, and chopped pecans (if using), and fold until combined.
4. Pour the mixture into the prepared tin(s).
5. For a large tin, bake for around 45–55 minutes.
6. For two smaller tins, bake for around 20–25 minutes.
7. Check if a skewer comes out clean to ensure the cake is fully baked.
8. Remove from the oven and allow to cool in the tin for 20 minutes, then transfer to a wire cooling rack to cool completely.

For the Cream Cheese Frosting:

1. Beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the sifted icing sugar and vanilla extract, and continue to beat until well combined.
3. Spread a portion of the frosting between the layers of the cooled cake.
4. Spread the remaining frosting on top of the cake.
5. Optional: Sprinkle the chopped pecans on top for added texture and flavour.