Carrot cake
A moist spiced carrot cake with walnuts, topped with tangy cream cheese frosting.
- Time1 hr 20
- LevelEasy
- Costabout £0.42 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square tin.
- 2
Whisk the oil, brown sugar and eggs together until combined.
- 3
Fold in the flour, spices and bicarbonate of soda, then stir through the carrots and half the walnuts.
- 4
Pour into the tin and bake for 50 minutes until a skewer comes out clean.
50 min - 5
Cool in the tin, then turn out onto a wire rack.
- 6
Beat the cream cheese, butter and icing sugar until smooth. Spread over the cold cake and scatter over the remaining walnuts.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.