Carrot Cake with Cream Cheese Frosting
2020-03-26 12:55:37
Serves 8
Moist, sweet and super delicious! This cake is the perfect sweet treat for morning or afternoon tea. To make this cake school lunchbox friendly, just leave out the walnuts.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
- 2 cups self-raising flour
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ¾ cup vegetable oil
- 2/3 cup yoghurt
- 2 carrots, grated
- ½ cup walnuts, chopped
Frosting
- 250gm cream cheese, at room temp
- 1 tablespoon butter, at room temp
- 1/2 cup icing sugar
- ½ cup walnut, chopped, for topping
Instructions
- Preheat a fan-forced oven to 160C and grease or line a round cake pan.
- Whisk the eggs until pale and fluffy and then add in the yoghurt, oil, vanilla, cinnamon, ginger and sugar. Stir until all ingredients are well combined.
- Sift in the flour and baking soda and stir well. Add in the carrot, salt, sultanas and walnuts and combine well.
- Pour into the prepared cake pan and bake for 40-45 minutes or until completely cooked through. Set aside for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, to make the cream cheese frosting, place all of the ingredients into a bowl and beat with an electric mixer until smooth & creamy.
- Once the cake has cooled, spoon the frosting over and use a knife to smooth over evenly. Sprinkle with the extra chopped walnuts.
- Enjoy!
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/
