Carrot cake, with the right spice balance and moist texture, is a bestseller in both cafés and supermarket shelves.
Cake ingredients: • 250 g grated carrot • 200 g plain flour • 180 g caster sugar • 3 eggs • 120 ml vegetable oil • 1 tsp baking powder • 1 tsp cinnamon • 80 g walnuts (roughly chopped)
Cream cheese frosting: • 200 g cream cheese • 80 g icing sugar • 1 tsp vanilla • 1 tbsp lemon juice
Preheat oven to 175°C. Whisk eggs and sugar until fluffy, add oil. Sift in dry ingredients; fold in carrot and walnuts. Bake in a greased tin for 30–35 minutes.
Once cooled, spread on the frosting. Cut into slices and store in the refrigerator.
← Back to blog