Classic carrot cake

    2 hours 55 min

    This carrot cake is simply the best! This is a tried and tested recipe that has been in our family for years. We have enjoyed it endlessly and it gets requests from family and friends all the time.

    20 people made this

    Makes: 1 carrot cake

    • For the cake
    • 275g plain flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons mixed spice
    • 350g caster sugar
    • 225g grated carrots
    • 75g chopped walnuts
    • 350ml corn oil
    • 4 eggs
    • 150g crushed pineapple
    • 1 teaspoon vanilla extract
    • For the filling
    • 350g cream cheese
    • 150g icing sugar
    • ground cinnamon, for dusting

    Prep:20min  ›  Cook:35min  ›  Extra time:2hr cooling  ›  Ready in:2hr55min 

      For the cake:

    1. Preheat the oven to 180 C / Gas 4. Grease and line three 20cm cake tins.
    2. Sift the flour and combine all the dry ingredients into a bowl then beat in the oil, eggs, pineapple and vanilla extract. Mix well and divide equally between the three prepared tins.
    3. Bake for 35 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely before turning out onto a cooling rack.
    4. For the filling:

    5. Meanwhile, combine the cream cheese and the icing sugar in a bowl and whip until light and creamy.
    6. Place the bottom layer of the cake onto a serving plate, then smear 1/3 of the cream cheese mixture over the top. Repeat for the following two layers, smoothing the top of the cake and decorating with a dusting of cinnamon.
    7. Slice and serve the same day for best results.

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