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Carrot cake with cream cheese frosting recipe
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Indulge in Curtis Stone's irresistible moist carrot cake with cream cheese frosting - a true crowd pleaser!
Ingredients:
  • 300g carrots, peeled and grated on a box grater
  • 250g walnuts, roughly chopped
  • 2 free range eggs
  • 250.00 gm raw sugar
  • 172.50 gm canola oil
  • 4.40 gm vanilla essence
  • 2.50 gm ground cinnamon
  • 250.00 ml plain flour
  • 4.00 gm baking powder
  • 150.00 gm icing sugar
  • 100g cream cheese, softened
  • 45g unsalted butter, softened
  • 5.30 gm lemon juice
  • 1 lemon, zest, finely grated
Instructions:
  • Preheat the oven to 180⁰C, and prepare a 24x12cm loaf tin by lining it with baking paper.
  • In a large mixing bowl, combine eggs, sugar, oil, and vanilla, then whisk until well blended.
  • Combine cinnamon, salt, flour, and baking powder in a large mixing bowl. Sift the dry ingredients into the egg mixture and mix until well combined.
  • Combine the carrots and walnuts until fully incorporated.
  • Transfer the batter into the greased loaf pan and bake for 1 1/4 hours or until a toothpick inserted into the center comes out clean.
  • Take the cake out of the oven and let it cool on a wire rack.
  • Once the cake has cooled, blend all icing ingredients in a food processor or medium mixing bowl until the mixture is creamy. Set aside.
  • After allowing the carrot cake to cool completely, delicately take it out of the loaf tin and gently peel off the baking paper.
  • Generously spread the icing over the carrot cake, then slice and enjoy.

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