Carrot cake
DessertVegetarianTraybakeBaking
Carrot cake
This lightly spiced carrot cake has a moist crumb and a simple cream cheese topping.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 10
- Level
- Easy
Gather
Ingredients
- 200 gself-raising flour
- 1 tspbaking powder
- 2 tspground cinnamon
- 150 glight brown sugar
- 3medium eggs
- 150 mlsunflower oil
- 250 gcarrots, coarsely grated
- 60 graisins
- 150 gfull-fat cream cheese, chilled
- 50 gbutter, softened
- 100 gicing sugar, sifted
Make
Method
- 1.
Heat the oven to 160°C fan and line a 20 cm square cake tin with baking paper.
- 2.
Mix the flour, baking powder, cinnamon and brown sugar in a large bowl, breaking up any sugar lumps.
3 minutes - 3.
Whisk the eggs and oil together. Stir into the dry ingredients, then fold in the carrots and raisins.
4 minutes - 4.
Scrape into the tin and bake for 35–40 minutes until a skewer inserted into the centre comes out clean.
40 minutes - 5.
Leave in the tin for 10 minutes, then lift onto a wire rack and cool completely.
- 6.
Beat the butter and icing sugar until smooth, then briefly beat in the cream cheese just until combined. Spread over the cooled cake.
5 minutes