Carrot Cake with Whipped Cream Cheese Frosting
Servings 12
Equipment
- 9x13 inch cake pan
Ingredients
For the cake
- 240 g / 10.5 oz / 1½ cups all purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 400 g / 14 oz / 2 cups granulated sugar
- 200 g / 7 oz / 2 cups vegetable oil
- 4 eggs
- 325 g / 11.5 oz / 3 cups finely grated carrots
- 125 g / 4.5 oz / 1 cup chopped walnuts, toasted optional
- 90 g / 3 oz / ½ cups raisins or sultanas, soaked optional
For the frosting
- 340 g / 12 oz full fat cream cheese cold
- 150 g / 5.25 oz / 1¼ cups powdered (icing) sugar sifted
- 2 tsp vanilla extract
- 1 pinch salt
- 200 g / 7 oz / ¾ cups heavy (double) cream cold
Instructions
To make the cake
- Preheat oven to 350F / 180CGrease and line a 9 x 13 inch pan with parchment paper.
- In a medium bowl, sift together the flour, spices, baking soda, baking powder and salt. Set aside.
- In a large bowl whisk together the oil, sugar and vanilla on a medium speed. Add the eggs one at a time, mixing well after each egg.
- Fold in the flour mixture, mixing well until combined and making sure that there are no pockets of flour.
- Add the carrots, and the nuts and raisins if using. Mix until just blended together.
- Pour batter into the prepared cake pan and bake 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool cake in the tin for 15 minutes, then turn out onto a cooling rack and allow to cool completely.
To make the frosting
- Chill the mixing bowl and whisk for 30 minutes (optional)
- Place the chilled cream cheese and sugar in the mixing bowl and beat for about a minute until combined and creamy.
- Add the vanilla and salt.Slowly pour in the cold cream while whisking until stiff peaks form.
- Spread the frosting on the cooled cake. Top with more chopped walnuts, if desired.
