What could be nicer than a slice of spicy, moist carrot cake, with the added crunch of walnuts? One of my favourites especially when the cake is topped with cream cheese icing. YUM YUM! Over the years, we’ve shared many recipes with you here at Lindy’s Cakes. This particular carrot cake recipe is an all-time favourite recipe of Kiwi Rachel’s. Here she is to introduce her carrot cake…
Carrot cake recipe
As many of you will be well aware we are completely snowed in here in Wendover, UK. Schools have been closed since last Wednesday and it’s been really tricky to get to work. Most of us have been staying put, snuggled up cosy inside. This kind of weather evokes a desire for warming comfort food… soups, rustic ‘slow’ food, hot drinks and baking. Being forced inside gives us a chance to do all the things we put off because we are so busy. Like copious amounts of home baking! So, after a request on our Facebook page, I dug out my all-time favourite Carrot Cake recipe and came over all Betty Crocker and got baking… along with Banana Cupcakes, Chocolate Oat Squares and our family favourite ‘Quick Chocolate Cake‘. I’ve been busy baking and my family has been busy devouring. Happy Days!
Why carrot cake?
I love this Carrot Cake recipe because it is moist, delicious and it rises! Yet another recipe from my talented Mother who baked relentlessly for her children. She has no idea where she got it from, chances are it came from another fabulous BakerMum from Downunder! You just have to cover it with Cream Cheese Icing, it’s almost a Carrot Cake crime not to!
What you need
Pre-heat your oven to 180c/ 350f/Gas4.
Use a 20cm(8in) tall sided tin, grease and line appropriately.
- 300g Plain Flour,
- 1/2 t Salt
- 2t Baking Powder
- 1t Bicarb of Soda
- 2t Cinnamon Powder
- 1t mixed spice
- 50g walnuts roughly chopped
- 250g Sugar
- 185ml Olive Oil
- 400g Grated Carrots
- 4 large eggs beaten
Mix together all the dry ingredients, except the sugar. In another bowl mix the eggs and sugar with a beater until creamy and light. Mix in the oil by hand, whipping. Add to the dry ingredients. Mix in. Add the carrots and mix really well. Pour into your prepared cake tin. Bake for approx 60 mins – times will vary depending on your oven. Test with a skewer inserted into the cake, if it comes out clean it’s done!
Adding a classic cream cheese icing
Fill and top with cream cheese icing when cool.
Cream cheese icing recipe
- 250g Icing Sugar
- 180g very soft butter
- 180g Cream Cheese
- Zest of one Lemon
Mix the icing sugar and butter together until smooth. Beat in the cream cheese. Add lemon zest. Spread half over the split cake, to create a delicious thick layer, stack the cake and then spread the remainder of the icing over the top of the cake. Add walnuts for decoration as desired.
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