Carrot Cake II

Introduction

This carrot cake combines oil-based moisture with warm spices and crushed walnuts for a tender crumb that stays moist for days. The cream cheese frosting is whipped until fluffy and spread over the cooled cake, balancing the spice with tangy sweetness. It’s a straightforward one-bowl bake that feeds 10–12 people.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 10–12

Ingredients

Cake

• 450 ml (14 fl oz) vegetable oil
• 400 g (14 oz) plain flour
• 2 tsp bicarbonate soda
• 570 g (1 lb 4 oz) granulated sugar
• 290 g (10 oz) eggs
• 1 pinch of salt
• 12 g (½ oz) ground cinnamon
• 530 g (1 lb 3 oz) carrots, peeled and grated
• 150 g (5 oz) walnuts, chopped

Topping

• 200 g (7 oz) cream cheese
• 150 g (5 oz) granulated sugar
• 100 g (3½ oz) butter

Instructions

1. Mix all the ingredients together in a food processor for 5 minutes.
2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
5. Unmold cake and place it on a cooling rack.
6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
7. Spread frosting over the cake using a palette knife.

Variations

Pineapple addition: Fold in 150 g of crushed canned pineapple (drained) after processing the batter. This adds moisture and a subtle tang that complements the cream cheese frosting.

Spice boost: Increase the cinnamon to 1 tablespoon and add 1 teaspoon of ground ginger and ¼ teaspoon of nutmeg. The extra warmth deepens the spice profile without overpowering the cake.

Pecan swap: Replace walnuts with chopped pecans for a slightly sweeter, less astringent nut flavor.

Coconut inclusion: Add 100 g of desiccated coconut to the batter for tropical notes and added texture.

Lighter frosting: Mix 150 g of whipped cream into the finished cream cheese frosting to reduce richness and add airiness.

Tips for Success

When processing the batter, make sure the grated carrots are evenly distributed throughout the mixture—this prevents dry patches and ensures consistent moisture in every slice.

The cake is done when a skewer inserted in the center comes out with just a few moist crumbs clinging to it; overbaking will dry it out. Cool it in the tin for the full 10 minutes before unmolding to prevent it from breaking apart.

Bring the cream cheese and butter to room temperature (about 30 minutes out of the fridge) before creaming them with the sugar. Cold ingredients won’t combine smoothly and will result in a lumpy frosting.

If you’re pressed for time, you can frost the cake while it’s still slightly warm, though the frosting will soften and set less firmly than it would on a completely cooled cake.

Storage and Reheating

Store the frosted cake in an airtight container in the fridge for up to 5 days. The cake stays moist and the frosting firms up in the cold. If you prefer to store unfrosted layers, wrap them individually in plastic wrap and keep them for up to 4 days.

This cake does not freeze well once frosted because the cream cheese frosting becomes grainy and separates when thawed. Unfrosted cake layers freeze successfully for up to 2 months; thaw them at room temperature before frosting.

To reheat a slice, leave it on the counter for 20 minutes to bring it to room temperature, or warm it gently in a 160°C oven for 5 minutes covered with foil.

FAQ

Can I make this cake a day ahead? Yes. Bake and cool the cake completely, then frost it up to 24 hours before serving. The flavors meld and the frosting sets more firmly overnight.

Why is my frosting grainy or lumpy? The cream cheese and butter were too cold when you started mixing. Always bring them to room temperature first, and beat for at least 2 minutes until the mixture is completely smooth before spreading.

What if I don’t have a food processor? Mix the dry ingredients (flour, bicarbonate soda, sugar, salt, cinnamon) in a large bowl, then whisk together the oil and eggs separately and combine the two. Fold in the grated carrots and walnuts by hand until just combined. The texture will be slightly less uniform but the cake will still bake successfully.

Can I use oil other than vegetable oil? Sunflower oil or canola oil work equally well. Avoid olive oil or coconut oil, which will alter the flavor and texture.