Carrot Cake with Cream Cheese Icing
A deliciously simple, easy, moist, homemade spiced carrot cake with cream cheese icing! Hands down the best carrot cake I've ever had, balancing the traditional carrot flavour I grew up with, with a hint of walnut and a good smattering of cream cheese icing. This cake pairs well with a cuppa (tea or coffee - your choice).
Servings12 slices
Equipment
- 8 Inch Round (20cm) Cake Pan
- Stand Mixer OR
- Electric hand mixer
Ingredients
Carrot Cake
- 50 grams walnuts
- 220 grams plain flour (all-purpose/standard grade)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon mixed spice
- ½ teaspoon table salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarb/bread soda)
- 250 grams carrots (grated)
- 3 eggs (large)
- 120 grams white granulated sugar (caster/granulated)
- 120 grams light brown sugar
- 225 grams vegetable oil
- 2 teaspoons vanilla extract
Cream Cheese Icing
- 90 grams butter
- 150 grams cream cheese
- 500 grams icing sugar (powdered/confectioner's)
- 2 teaspoons vanilla extract
Instructions
Carrot Cake
- Preheat the oven to 170°C/340F. Grease and line two 8 inch/20cm round cake pans. Peel and grate the carrots. Finely chop the walnuts. Set aside.250 grams carrots, 50 grams walnuts
- In a large mixing bowl, whisk together the flour, finely chopped walnuts, cinnamon, ginger, mixed spice, salt, baking powder and baking soda. Set aside.50 grams walnuts, 220 grams plain flour, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon mixed spice, ½ teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda
- Using a stand mixer or handheld electric whisk, using the whisk attachment, beat the eggs and sugar together for about 3-4 minutes until the mixture has lightened, and at least doubled in size. Scrape down the sides of the bowl to make sure everything is mixed through.3 eggs, 120 grams white granulated sugar, 120 grams light brown sugar
- With the mixer running, slowly pour in the vegetable oil to allow the eggs and oil to emulsify. Scrape down the sides of the bowl. Then add the vanilla and beat for an additional 30 seconds to really make sure everything is well combined.225 grams vegetable oil, 2 teaspoons vanilla extract
- Add the grated carrots, and using the paddle attachment, at a low speed fold the carrots into the mixture. Add the dry ingredients, and again, at a low speed, mix to combine. Using a silicone spatula, fold the cake batter a few times before dividing it into the two prepared cake tins (about 525 grams per cake tin). Bake for 25 to 30 minutes or until a cake tester comes out mostly clean from the centre of the cake. Allow the cakes to cool completely before assembly.
Cream Cheese Icing
- Allow all the ingredients to come to room temperature. Beat the butter using the balloon whisk of a stand mixer or handheld electric mixer until the butter has lightened in colour (approximately 2 minutes). Scrape down the side of the bowl.90 grams butter
- Add the room temperature cream cheese to the butter and beat using the whisk until the butter and cream cheese are well combined. light and airy (approximately 2-3 minutes). Add in the vanilla, beat for a few seconds and scrape down the sides of the bowl.150 grams cream cheese, 2 teaspoons vanilla extract
- Sift the icing sugar to remove any lumps. Add in half the icing sugar and beat for about a minute until well combined. Scrape down the sides of the bowl, add in the rest of the icing sugar. Beat again until combined, scrape down the sides of the bowl. Swop over to the paddle attachment and beat at medium-high speed for an additional minute.500 grams icing sugar
Cake Assembly
- Optional additional step. Make sure the cakes are level by trimming off any domed areas with a serrated knife or wired cake leveller.
- Coating the layers with a crumb coat (uses just a bit less than half the icing). On a cake board or cake stand, place about 1 tablespoon of the cream cheese frosting in the centre of the board. Then place the first cake on the board. Place about half a cup to ⅔ of a cup of icing and spread to the edges of the cake. Then place the second layer on top of the frosting and pat down gently to secure. Using a butter knife or offset spatula, gently apply a thin layer of icing on the outside edges of the cake. Then using a bench scraper, even out the edges of the icing. Plop another half cup of icing on the top and smooth to the edge of the cake. Allow the cake to chill in the fridge for 30 minutes to an hour to allow the crumb coat to set.
- Plop about half of the remaining icing on the top of the cake and smooth to the edges. Using the other half, smooth over the sides of the cake. Depending on the look you are going for, the icing can be completely smoothed out using a bench
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
Place the cool cakes in the fridge for about 30 minutes before icing. This makes sure the cakes are really cold, which will result in no icing slippage during assembly.
The cakes can be baked the day before assembly, or even frozen. Simply wrap the completely cooked cakes in cling film or plastic wrap before storing them in the fridge or freezer.
Keep the cake in the fridge until about an hour before serving, especially when the weather is warmer.
A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven. For even layers, make sure the oven is at the right temperature using an oven thermometer, and wrap the outsides of the cake tin with cake baking strips or foil to ensure an even bake. Carrot cakes are typically stored in the fridge for up to a week. This keeps the cream cheese frosting or icing from melting in warmer temperatures. Carrot cake layers can be frozen and unfrosted, simply allow the cakes to cool completely before wrapping them in plastic wrap and then foil. If freezing an entire frosted or iced carrot cake, allow it to freeze solid before wrapping it in plastic wrap and tin foil. Individual portions can also be frozen in this manner, just slice the cake before freezing!
A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven. For even layers, make sure the oven is at the right temperature using an oven thermometer, and wrap the outsides of the cake tin with cake baking strips or foil to ensure an even bake. Carrot cakes are typically stored in the fridge for up to a week. This keeps the cream cheese frosting or icing from melting in warmer temperatures. Carrot cake layers can be frozen and unfrosted, simply allow the cakes to cool completely before wrapping them in plastic wrap and then foil. If freezing an entire frosted or iced carrot cake, allow it to freeze solid before wrapping it in plastic wrap and tin foil. Individual portions can also be frozen in this manner, just slice the cake before freezing!
Nutrition
Serving: 1slice | Calories: 620kcal