British·non-vegetarian·medium

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 450ml Vegetable Oil; 400g Plain Flour; 2 tsp Bicarbonate Of Soda; 550ml Sugar; 5 Eggs; ½ tsp Salt; 2 tsp Cinnamon; 500g grated Carrots; 150g Walnuts; 200g Cream Cheese; 150g Caster Sugar; 100g Butter

Carrot Cake is a timeless dessert, its tender crumb and subtle sweetness balanced by warm spices and the earthy crunch of walnuts. Grated carrots lend natural moisture and a bright, vegetal depth, while a tangy cream cheese frosting cuts through the richness with a cool, velvety contrast. The cake’s understated elegance makes it a crowd-pleaser—effortless to love yet rewarding to master, especially when a hint of citrus in the batter enhances its natural flavors. Perfect for cozy gatherings or a quiet afternoon indulgence, it’s a dessert that proves simplicity can be extraordinary.

60 min(prep 20 + cook 40)

4 servings

320 kcal

4.2

Ingredients

Nutrition

320 kcalper serving

Protein4g5%

Carbs46g53%

Fat14g16%

Fiber1g1%

Sugar22g25%

Directions

1
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
3
Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
4
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

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