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Step-by-step carrot cake
Step-by-step carrot cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Bake this irresistible cake and see it vanish before your eyes!
Ingredients:
  • 4 (59g each) eggs, room temperature
  • 310ml vegetable oil
  • 330g caster sugar
  • 5.00 gm bicarbonate of soda
  • 7.50 gm ground cinnamon
  • 100g walnut
  • 750.00 ml (firmly packed) coarsely grated carrot (about 3 carrots)
  • 250g unsalted butter, softened
  • 250g pkt cream cheese, softened
  • 500g icing sugar mixture, sifted
  • Finely grated rind of 2 lemons
  • 10.60 gm lemon juice
Instructions:
  • 1. Preheat your oven to 180°C. Grease and line the base of a tin of your choice. 2. In a jug, whisk together eggs, oil, and vanilla until well combined. 3. In a separate bowl, sift sugar, flour, bicarbonate of soda, cinnamon, and 1/2 teaspoon of salt. 4. Add the oil mixture, walnuts, and carrots to the dry ingredients and mix until well combined. 5. Spoon the batter into the prepared tin and bake on the lowest oven shelf for the specified time or until a skewer inserted into the center comes out clean. 6. Allow the cake to cool in the tin before turning it out onto a wire rack.
  • Using an electric mixer, whip butter until fluffy, then mix in cream cheese until fluffy. Slowly add icing sugar mixture, followed by lemon rind and juice. Beat until fully combined.
  • With a serrated knife, delicately slice the cake in half horizontally. Generously spread one-third of the icing over the bottom half, then gently place the top half over it. Lastly, generously spread the rest of the icing over the top of the cake. Serve and enjoy!

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