Carrot cake with a cream cheese topping

Submitted by:
Recipe Image

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Medium - experience needed
Serves: 12


250g self raising flour
2 teaspoons ground cinnamon
400g caster suga
r350ml vegetable oil
4 eggs 350g grated carrots
120g chopped walnuts

Cream cheese icing
225g cream cheese
110g margarine
450g icing sugar
handful of chopped walnuts
1 teaspoon vanilla extract


Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins.In a medium bowl, stir together the flour, cinnamon and sugar.

Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean.

Cool cakes on wire racks before removing from tins.To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.