Dessert
Carrot Cake with Cream Cheese Frosting
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minCarrot Cake with Cream Cheese Frosting
what you need
Ingredients
vegetable oilPantry230 ml
natural Greek yogurt (full fat)Dairy100 g- eggsDairy4 pieces
- vanilla extract (for the cake)Pantry10 ml
self-raising flourGrains265 g- light muscovado sugarPantry335 g
ground cinnamon (2 tsp)Spices5 g- nutmeg (grated)Spices1 g
carrots (grated, about 3 medium carrots)Produce265 g
walnuts (chopped, plus more to sprinkle)Nuts & seeds100 g
butter (soft, for the frosting)Dairy100 g- icing sugarPantry300 g
cream cheese (soft)Dairy100 g- vanilla extract (for the frosting)Pantry5 ml
- butter (soft, for greasing the tins)Dairy10 g
per serving
Nutrition
424kcal
- Carbs
- 52 g
- Proteins
- 5 g
- Fat
- 22 g
what you’ll use
Tools
Cake pan ×2
Mixing bowl ×2
Whisk
Grater
Oven
Cooling rack
step by step
Method
- Step 1
Prepare the tins
- Line the bottom of two 20 cm cake tins and grease the sides with butter.
- Step 2
Whisk the wet ingredients
- Whisk together the oil, yogurt, eggs and vanilla until thoroughly combined.
- Step 3
Make the batter
- Add the flour, sugar, cinnamon, nutmeg, grated carrots and walnuts to the wet mixture.
- Mix with a large spoon until fully combined and no lumps remain.
- Step 4
Bake the cakes
- Bake at 180 °C (160 °C fan) for 30–35 minutes, until a skewer inserted comes out clean.
- Step 5
Cool the cakes
- Leave in the tins for 10 minutes, then turn out and cool completely (the fridge speeds this up).
- Step 6
Make the frosting
- Whisk the butter, cream cheese and vanilla until combined.
- Add the icing sugar a little at a time, whisking between additions, until smooth.
- Step 7
Assemble the cake
- Place one cake layer upside down on a cake stand and spread half the frosting on top.
- Set the second layer on top and spread the remaining frosting on top or all over.
- Step 8
Finish and serve
- Sprinkle with extra chopped walnuts as you like.