Carrot Cake with Cream Cheese Frosting
A very easy, one-bowl carrot cake covered with cream cheese frosting and walnuts. No mixer needed. Just stir, pour and bake.
Ingredients
Cake
- 6 fl oz or 175ml vegetable oil (eg corn or sunflower)
- 6 oz or 175g dark brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 8 oz or 225g carrots, grated
- 4 oz or 110g walnuts, chopped
- 6 oz or 175g plain flour (all-purpose flour)
- 1 tsp baking powder
- 1 tsp baking soda (bicarbonate of soda)
- ½ tsp grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp salt
Frosting
- 6 oz or 175g cream cheese, at room temperature
- 4 oz or 110g butter, softened
- 1 tsp vanilla extract
- 8 oz or 225g icing sugar (powdered sugar)
Instructions
- Preheat your oven to 350F/175C and line an 8 inch/20cm square tin with baking parchment.
- Place the oil, sugar, eggs and vanilla in a large bowl and mix well.
- Add the grated carrot and walnut and stir to incorporate.
- Sift the flour with salt, spices, baking powder and baking soda and then mix into the wet ingredients.
- Pour into your prepared tin and bake for approximately 35 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 5-10 minutes, then lift out onto a wire rack to cool completely.
- To make the frosting, beat the cream cheese, butter and vanilla in a large bowl. Then sift in the icing sugar and beat well until you have a smooth, creamy frosting.
- Spread the frosting over the cooled cake and sprinkle with walnuts. Cut into squares and enjoy!