Carrot Cake
By Groceree
Also known as Carrot Layer Cake
A moist, spiced cake packed with grated carrot, walnuts and a little pineapple, made with oil rather than butter, and covered in thick cream cheese frosting. Lighter than it looks and better on day two.
Last updated
- Servings
- 14 servings
- Prep
- 30 min
- Cook
- 40 min
- Total
- 2 h 40 min
Ingredients
Cake
carrots300 g
plain flour300 g
baking powder2 tsp
bicarbonate of soda1 tsp
ground cinnamon2 tsp
ground ginger1 tsp
nutmeg½ tsp
salt½ tsp
light brown sugar300 g
vegetable oil250 ml
eggs4
crushed pineapple120 g
walnuts100 g
Cream cheese frosting
cream cheese400 g
butter120 g
icing sugar350 g
oranges1
Instructions
Cake
- 01
Heat the oven to 175°C and line two 23 cm tins.
- 02
Whisk the , , , , , grated and .
- 03
Finely grate the , drain the and chop the . Whisk the , and until smooth, then fold in the dry ingredients, the finely grated , the drained and the chopped .
- 04
Divide between the tins and bake for 35 to 40 minutes until a skewer comes out clean. Cool completely.
Frosting and assembly
- 05
Finely grate the zest from the . Beat the softened , the and the zest until smooth, then beat in the cold full-fat briefly.
- 06
Sandwich the layers and cover the top with frosting. Chill for 30 minutes before slicing.
Notes
- Grate the carrots finely so they melt into the crumb.
- Oil, not butter, keeps it moist for days.
- Brazilian bolo de cenoura is a completely different cake — unspiced, with a chocolate glaze.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 7 g
- Carbs
- 67 g
- Fat
- 36 g
Estimated from the ingredients.
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