If you're looking for a super moist carrot cake this recipe is for you. The texture is rich with a wonderfully spiced cinnamon and ground ginger flavour and topped with a delicious velvety and smooth cream cheese frosting. You can divide this cake mixture into two 8 inch cake tins or even three or a wide two 9 inch layer cake if you prefer.
If you're looking for a super moist carrot cake this recipe is for you. The texture is rich with a wonderfully spiced cinnamon and ground ginger flavour and topped with a delicious velvety and smooth cream cheese frosting. You can divide this cake mixture into two 8 inch cake tins or even three or a wide two 9 inch layer cake if you prefer.
2 & 1/4 cups plain flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp ginger 1 tsp salt 4 eggs 1 & 1/4 cups rapeseed oil ⅓ cup white sugar ⅓ light brown sugar 3 cups grated carrots ½ cup walnuts (plus more to decorate) ½ cup raisinsFor the cream cheese frosting 8 oz cream cheese ½ cup butter 2 cups powdered sugar 1 tsp vanilla extract pinch of salt 2 -3 tbsp cornflour (optional)
11. Preheat the oven to 175°C and grease two 8 inch cake tins with olive oil.
2. In a large bowl mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
3.In another bowl beat the eggs togethe. Add in the rapeseed oil and sugars. Pour the wet ingredients into the dry ingredients and mix well to combine. Lastly fold in the crushed walnuts, raisins and grated carrots
4. Divide the cake mixture evenly into both cake tins and bake inoven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
7. For the cream cheese frosting place beat the butter for about a minute in a stand mixer or with an electric whisk. Add in the two cups of powdered sugar and whisk on medium speed for about 5 minutes. Now add in the cream cheese and beat on high speed for a further 3-4 minutes. Leave in the fridge for about an hour to harden.
8. Once the cake is ready transfer to a cooling rack and leave to cool completely before topping with the cream cheese frosting (about 2 hours). Garnish with some crushed walnuts.
1. Preheat the oven to 175°C and grease two 8 inch cake tins with olive oil.
2. In a large bowl mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
3.In another bowl beat the eggs togethe. Add in the rapeseed oil and sugars. Pour the wet ingredients into the dry ingredients and mix well to combine. Lastly fold in the crushed walnuts, raisins and grated carrots
4. Divide the cake mixture evenly into both cake tins and bake inoven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
7. For the cream cheese frosting place beat the butter for about a minute in a stand mixer or with an electric whisk. Add in the two cups of powdered sugar and whisk on medium speed for about 5 minutes. Now add in the cream cheese and beat on high speed for a further 3-4 minutes. Leave in the fridge for about an hour to harden.
8. Once the cake is ready transfer to a cooling rack and leave to cool completely before topping with the cream cheese frosting (about 2 hours). Garnish with some crushed walnuts.
Ingredients
Directions
1. Preheat the oven to 175°C and grease two 8 inch cake tins with olive oil.
2. In a large bowl mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
3.In another bowl beat the eggs togethe. Add in the rapeseed oil and sugars. Pour the wet ingredients into the dry ingredients and mix well to combine. Lastly fold in the crushed walnuts, raisins and grated carrots
4. Divide the cake mixture evenly into both cake tins and bake inoven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
7. For the cream cheese frosting place beat the butter for about a minute in a stand mixer or with an electric whisk. Add in the two cups of powdered sugar and whisk on medium speed for about 5 minutes. Now add in the cream cheese and beat on high speed for a further 3-4 minutes. Leave in the fridge for about an hour to harden.
8. Once the cake is ready transfer to a cooling rack and leave to cool completely before topping with the cream cheese frosting (about 2 hours). Garnish with some crushed walnuts.