Description
My Favourite Easy Simple Carrot Cake Recipe is a deeply spiced, incredibly moist cake layered with luscious cream cheese frosting and decorated with walnuts and carrot swirls—perfect for Easter or any celebration.
Ingredients
For the Cake:
- 180 ml (3/4 cup) vegetable oil
- 160 ml (1/2 cup + 3 tbsp) buttermilk
- 100 g (1/2 cup) caster sugar
- 150 g (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 410 g carrots, grated
- 375 g plain (all-purpose) flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon cardamom powder
- 130 g walnuts, roughly chopped
For the Cream Cheese Icing and Decoration:
- 225 g unsalted butter, softened
- 225 g icing (powdered) sugar
- 1 1/2 teaspoons vanilla extract
- 350 g full-fat cream cheese
- 50 g walnuts, finely chopped
- Carrot ribbons, for decoration
Instructions
1. Preheat the oven to 170°C (340°F). Line two 8-inch round cake tins with parchment paper and set aside.
2. In a large bowl, whisk together the oil, buttermilk, caster sugar, brown sugar, vanilla, and eggs until smooth and combined.
3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, cloves, and cardamom. Gradually add the dry ingredients to the wet mixture and gently mix until mostly combined.
4. Fold in the grated carrots and chopped walnuts using a spatula until evenly incorporated.
5. Divide the batter evenly between the prepared tins and level the tops. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
6. To make the icing, beat the butter until light and fluffy. Add the icing sugar and vanilla and beat until smooth and well combined. Gently mix in the cream cheese and beat until fully incorporated and creamy.
7. Level the cooled cakes if needed. Place one layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and frost the top and sides evenly.
8. Decorate by pressing chopped walnuts around the base. For carrot ribbons, peel thin strips lengthwise, soak briefly in hot water to soften, pat dry, then roll into spirals and place on top of the cake. Serve and enjoy.
Notes
Ensure cakes are completely cool before frosting to prevent melting.
Soaking carrot ribbons briefly makes them flexible for shaping.
Store the cake in the refrigerator for up to 4 days and bring to room temperature before serving.
This cake freezes well without the carrot ribbon decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg