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Layered carrot cake with honeyed walnuts
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Indulge in this essential carrot cake recipe for a timeless treat.
Ingredients:
  • 3 eggs
  • 270.00 gm brown sugar
  • 172.50 gm vegetable oil
  • 64.38 gm milk
  • 300.00 gm self-raising flour
  • 125.00 ml plain flour
  • 1.25 gm bicarbonate of soda
  • 2.50 gm ground ginger
  • 2.50 gm ground cinnamon
  • 500g carrot
  • 178.75 gm honey
  • 375g cream cheese, softened
  • 150.00 gm icing sugar mixture
  • 75.90 gm walnuts, toasted
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 9cm-deep, 20cm round cake pan with a loose base, then elegantly line the base and side of the pan with two layers of baking paper (refer to note for details).
  • Beat eggs, sugar, oil, and milk with an electric mixer until thick and creamy, about 5 minutes. Mix in sifted flours, bicarbonate of soda, ginger, and cinnamon until combined. Fold in grated carrot and pour into prepared pan.
  • Bake for 1 hour and 20 minutes or until a skewer inserted in the center of the cake comes out clean. If the cake is browning too quickly, loosely cover it with foil. Let it sit in the pan for 10 minutes, then gently flip it onto a wire rack to cool with the top side up.
  • In a small frying pan over medium heat, combine honey and 1/2 cup cold water, stirring until well mixed. Simmer for 2 minutes, then set aside. With an electric mixer, beat cream cheese until light and fluffy. Gradually mix in icing sugar until well combined.
  • 1. Slice the cake into 3 equal layers. 2. Place the bottom layer on a serving plate, then brush it with 1 tablespoon of syrup. 3. Spread 1/4 of the cream cheese mixture over the cake layer. 4. Add another cake layer on top, brush it with 1 tablespoon syrup, and spread 1/3 of the remaining cream cheese over it. 5. Place the final cake layer on top and spread the remaining cream cheese over the top. 6. Chill the cake in the refrigerator while you get the walnuts ready.
  • Place the syrup back on medium-high heat and toss in the walnuts. Let it bubble away for 3 minutes or until the syrup transforms into a luxurious thickness. Take it off the heat and let it chill for 10 minutes. Sprinkle the walnuts over the cake and generously drizzle with the syrup before serving.

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