A soft and moist Carrot Cake with maple cream cheese frosting.
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 190 grams (1 cup) brown sugar
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 240 ml (1 cup) vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 180 ml (3/4 cup) milk
- 200 grams (2 cups) carrot*, roughly grated
- 110 grams (1 cup) walnuts or pecans, roughly chopped
Maple cream cheese frosting
- 500 grams (approximately 2 and 1/2 cups) full fat block cream cheese, softened
- 310 grams (2 and 1/2 cups) icing sugar or powdered sugar
- 2 tablespoons maple syrup
- 55 grams (1/2 cup) walnuts or pecans, finely chopped
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with parchment or baking paper.
- In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon and nutmeg.
- In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
- Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
- Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Gently remove cakes from cake pans and leave on a wire rack to cool completely.
- To make the frosting, add the cream cheese and sugar to a mixing bowl and beat with an electric mixer on medium speed until combined and smooth.
- Add maple syrup and beat again. Spread one third of the frosting onto one of the cake layers. Add the other cake on top. Add remaining frosting on top.
- Sprinkle over chopped nuts. Cut and serve.
*Carrots: Approximately three medium-sized carrots. You can leave the skin on the carrots before grating.