Carrot Cake
A moist British-style carrot cake with walnuts and a fluffy cream cheese icing.
- 1 hr 40 min
- 590 kcal
- Vegetarian
- British
- Cake
- Dessert
Mellowpan tip: Makes 12 servings, plenty to share.
Ingredients
For 12 servings
Tap what you already have.
Steps
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Step 1:
Preheat the oven to 160C/325F/Gas 3.
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Step 2:
Grease and line a 26cm/10in springform cake tin.
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Step 3:
Mix the vegetable oil, plain flour, bicarbonate of soda, sugar, eggs, salt and cinnamon together in a bowl until well combined.
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Step 4:
Stir in the grated carrots and walnuts.
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Step 5:
Spoon the mixture into the cake tin.
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Step 6:
Bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
1 h -
Step 7:
Remove the cake from the oven and set aside to cool for 10 minutes.
10 min -
Step 8:
Carefully remove the cake from the tin and cool completely on a cooling rack.
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Step 9:
Beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
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Step 10:
Spread the icing over the top of the cake with a palette knife.
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