Description
A soft, moist carrot cake infused with warm cinnamon and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 350 g self raising flour (sieved)
- 325 g dark soft brown sugar (sieved)
- 2 teaspoons cinnamon
- 250 g carrots (grated)
- 75 g walnuts (roughly chopped)
- 4 medium eggs
- 200 ml olive oil
- 4 tablespoons milk
- 180 g full fat cream cheese
- 30 g icing sugar (sieved)
- 25 g walnuts (finely chopped)
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20–23 cm cake pan.
- Whisk together flour, brown sugar, and cinnamon in a large mixing bowl.
- In a separate bowl, beat the eggs, then add the olive oil and milk. Mix until even.
- Pour the wet mix into the dry mix and stir until combined.
- Fold in the grated carrots and roughly chopped walnuts.
- Pour the batter into the lined pan and smooth the top.
- Bake for 35–45 minutes. Check with a skewer for doneness.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
- Beat cream cheese until smooth for the optional frosting.
- Add the sifted icing sugar and beat until creamy.
- Spread the frosting over the cooled cake and sprinkle finely chopped walnuts on top.
Notes
For a nut-free version, replace walnuts with seeds like pumpkin seeds. You can also leave the frosting off for a simpler cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg