Cook and Scale
Carrot Cake
12 servings · 65 min total
A moist, spiced carrot cake dense with grated carrot and walnuts, layered with tangy cream cheese frosting. A crowd-pleasing classic.
Ingredients
- 260 g wheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 pinch salt
- 4 egg
- 250 g brown sugar
- 2 dl vegetable oil
- 300 g carrot
- 80 g walnuts
- 200 g cream cheese
- 100 g powdered sugar
Contains: Gluten, Milk, Egg, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the dry ingredients — Heat the oven to 175°C/350°F and line two round tins. Whisk the flour, baking powder, cinnamon and salt in a bowl.
- 2.
Mix wet and dry ingredients — In another bowl whisk the eggs, brown sugar and oil until smooth. Stir in the grated carrot and walnuts, then fold in the dry ingredients.
- 3.
Bake and cool the cakes — Divide between the tins and bake for 35-40 minutes until a skewer comes out clean. Cool completely on a rack.
- 4.
Frost the cake — Beat the cream cheese with the powdered sugar until smooth. Sandwich the cakes with a third of the frosting and swirl the rest over the top.