When I ask someone, “what your favourite type of cake?” if they reply, “carrot cake”, I secretly want to make them my new best friend. I know it’s affinity bias because carrot cake is my favourite. Still, surely it also means they’re smart and have a sophisticated palette. Either way, carrot cake is delicious, easy to make and in my opinion should be on the top of more peoples favourite cake list.
Why carrot cake is the best cake!
Too many reasons, but if I just had to list a few reasons why this is my go-to cake, top of the list would be the taste, obviously. This is followed by how quick it is to make, how it has saved countless carrots from the bin, and how versatile it can be. I’ve tried pineapple carrot cake, zucchini carrot cake even chocolate carrot cake can confirm all were equally delicious!
How to make carrot cake
Carrot cake is one of those “mix the wet ingredients with the dry” sort of recipes. This recipe will take you less than an hour from start to finish and salvage those questionable flaccid carrots at the back corner of the vegetable crisper. It starts with whisking the eggs, oil and brown sugar together in one bowl while combining the dry ingredients of flour, cinnamon and salt in another bowl. Combine the wet with the dry, mix in the carrot, walnuts and sultanas and as they say, “bobs your uncle”.
What type of frosting goes on carrot cake?
I should clarify, carrot cake without cream cheese frosting equals 6/10 carrot cake, WITH cream cheese frosting equals 11/10. Of course, if you’re in a rush or counting those pesky calories, the cake alone will suffice but let’s be honest, frost that cake up. It is an easy frosting recipe with only a few ingredients; mix the ingredients together in a bowl, dollop and smother.
- 19 x 6.5cm springform tin
- Kitchenaid mixer or handhelp mixer
- 3 eggs
- 3/4 cup Vegetable Oil
- 1 cup Brown Sugar
- 2 cup Self Raising Flour sifted
- 1 tsp Cinnamon group
- 1/2 tsp salt
- 2 cup carrot grated
- 1/4 cup walnuts chopped
- 1/2 cup sultanas
- 125 g Butter
- 250 g Cream Cheese
- 500 g Icing Sugar
- 1 tsp Vanilla
- Preheat Oven 180°C Fan Forced and Line a 19 x 6.5cm springform baking tin
- In a large bowl whisk together eggs, oil and sugar until combined and fluffy.
- Add flour, baking powder, cinnamon, salt, carrot, walnuts and sultanas and fold through until combined
- Pour mixture into the lined baking tin and place into the preheated oven. Cook at 180 degrees until 40-50 minutes. Insert a skewer into the cake centre; if it comes out clean, the cake is cooked. Set aside to cool beofre frosting.
Cream cheese frosting
- Place butter, cream cheese, icing sugar and vanilla in a bowl and mix together until smooth.
- Evenly spread the cooled cake with cream cheese frosting until completely covered.