Description
A lightly spiced carrot cake layered with deliciously smooth cream cheese frosting
Ingredients
Scale
For the cake
- 300 ml vegetable oil
- 150 g caster sugar
- 200 g light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250 g plain flour
- 2 tsp bicarbonate of soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 350 g grated carrots
For the cream cheese frosting
- 125 g butter (at room temperature)
- 125 g cream cheese (full-fat)
- 700 g icing sugar
- 1 tsp vanilla extract
For the topping
- 16 carrot decorations
Instructions
For the cake
- Preheat the oven to 180°C (160°C for a fan oven)
- Grease and line three 6-inch cake tins
- In a large bowl, mix the vegetable oil, brown sugar, caster sugar, eggs, oil and vanilla until combined
- Stir in the flour, bicarbonate of soda, baking powder, cinnamon and nutmeg
- Stir in the carrots
- Divide the cake batter equally between the three cake tins
- Bake for 45-50 minutes, until a cake skewer inserted comes out clean.
Leave to cool in the cake tins for 15 minutes, then turn out onto a cooling rack
For the cream cheese frosting
- In a large bowl, cream the butter until light and fluffy, for about 5 minutes
- Mix in the cream cheese until combined. Gently stir in the icing sugar. Mix until light and fluffy
To assemble
- Place one cake layer on a cake board. Spread some cream cheese frosting over. Repeat
- Spread any remaining frosting around the outside of the cake, and pipe some swirls on top. Top with carrot decorations