Yummy classic carrot cake

Nothing beats a classic carrot cake - this one has a touch of cinnamon and walnuts. Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Nutrition: per serving

kcal265
fat12g
saturates2g
carbs39g
sugars24.8g
fibre1g
protein3g
salt0.41g

Carrot cake recipe

Made this yesterday for my family of 3. Amazing cake and super easy to do! It hasn't been 24 hours since I made it and it's almost finished 😃. Definitely making it again 😰.

Ingredients

For the carrot cake

450 ml vegetable oil
400 g plain flour
2 tsp bicarbonate of soda
550 g sugar
5 free-range eggs
½ tsp salt
2½ tsp ground cinnamon
525 g carrots, grated
150 g shelled walnuts, chopped

For the icing

200 cream cheese
150 g caster sugar
100 g butter, softened

Method

For the carrot cake, preheat the oven to 160⁰C/325⁰F/Gas 3. Grease and line a 26 cm/10 in spring form cake tin.

Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife