Carrot cake
By: Roopa Gulati
- Prep time:
- 20 mins
- Cook time:
- 35 mins, plus 5 minutes cooling time
- Serves:
- makes one 18cm cake, cuts into eight wedges
Home baking without effort - this fresh tasting carrot cake by Roopa Gulati is flecked with chopped walnuts and topped with a cream cheese frosting
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Ingredients
- 150g plain flour
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 150g caster sugar
- 250g coarsely grated Carrots
- 100 g shelled Walnuts, finely chopped
- 150ml corn oil
- 2 Eggs, beaten
- 1 tsp vanilla essence
For the frosting
- 50g Butter, room temperature
- 75g full-fat cream cheese
- 1/2 tsp vanilla essence
- 100g icing sugar
- 1 tbsp Walnuts, chopped
Method
1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin.2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.
3. Pour in the corn oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.
4. Pour the cake batter into the prepared tin and bake in the centre of an oven for about 30-35 minutes, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.
5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.
6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.
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Latest Comment
View all comments (11)oh my goodness!! love it love it love it. me and my cousin have been making this cake non stop and alway comes out perfect! will agree needs more cooking time id say an hour. thanks for the great recipeeeeeeeeeeeee.
Easy, tasty, delicious. Cooking time was longer but well worth the wait. My children loved this also even though we went for the lower fat option and didn't add the topping!
We've increased the cooking time on this recipe to 30-35 minutes but you might find that it's ready after 20-25 minutes. Thanks, Amanda
Same comment about cooking time - leave it in for longer. Any tips for making sure the butter cream doesn't split?
worst recipe, do not use, the cooking time is much longer, and even after an hour, the cake was raw in the middle, never again, frosting was good though
Excellent quick recipe to make - though allow 50mins cooking time. Went down a treat with colleagues and my badminton team! Used Clover Light marg to make the icing seem more healthy!
Hi having just made this cake I would just like to point out that mine took 45 minutes not 25 minutes. Great recipe though
Sorry if I'm being stupid but what is corn oil?
Best cake i have ever tasted. I have baked it loads of times - find it takes much longer than recommended cooking time. x
This is the best carrot cake I have ever tasted. I have only ever gotten good comments when my friends taste it. So simple yet so good!
This is a fabulous recipe - incredibly easy to make, and although the icing isn't a "low-fat" option, it's one of the best parts of it. Topped with chopped walnuts and grated chocolate it also looks fantastic. Yum!!!!