Yummy classic carrot cake recipe

Carrot cake

Nothing beats a classic carrot cake - this one has a touch of cinnamon and walnuts. Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Carrot cake recipe

Made this yesterday for my family of 3. Amazing cake and super easy to do! It hasn't been 24 hours since I made it and it's almost finished 😃. Definitely making it again 😰.


For the carrot cake

➔450 ml vegetable oil
➔400 g plain flour
➔2 tsp bicarbonate of soda
➔550 g sugar
➔5 free-range eggs
➔½ Tsp salt
➔2½ tsp ground cinnamon
➔525 g carrots, grated
➔150 g shelled walnuts, chopped

For the icing

➔200 cream cheese
➔150 g caster sugar
➔100 g butter, softened


For the carrot cake, preheat the oven to 160°C/325°F/Gas 3. Grease and line a 26 cm/10 in a springform cake tin.

Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

Meanwhile, for the icing, beat the cream cheese, caster sugar, and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife

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