There is nothing I dislike more than dry carrot cake. The good news is this recipe will solve your dry carrot cake woes. It is moist, not too sweet and when paired with cream cheese icing, you’ll be in carrot cake heaven.
2 x cups (250g) plain flour
2 x teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 1/4 cups (295ml) canola or vegetable oil
1 cup (200g) granulated sugar
1 cup (200 g) lightly packed brown sugar
1 teaspoon vanilla extract
4 x eggs
3 x cups (300g) peeled and grated carrots
Cream Cheese Icing
120g butter, room temperature
1 1/3 cups (220g) icing sugar
1/3 cup cream cheese, room temperature
2 x tablespoons lemon juice
Walnuts, for decoration, optional
1. Preheat oven to 180C/ 350F. Grease two 8” or 9” round cake pans and line the bottom with baking paper (alternately grease and flour the bottom and sides of the pans)
2. In a medium bowl, whisk the flour, baking powder, salt and cinnamon until combined.
3. In a separate bowl, whisk the oil, white and brown sugar and vanilla. Whisk in eggs, one at a time until combined.
4. Using a spatula, add the dry ingredients in three parts to the wet ingredients. Gently stir until dry ingredients disappear and the batter is smooth. Stir in the carrots until combined.
5. Divide the batter evenly between the two cake pans. Bake for 35-45 minutes until done (when a cake tester or toothpick inserted into the centre comes out clean)
6. Allow cake to cool for 15 minutes before turning out. Cakes must be completely cool before icing.
7. To make icing, combine ingredients into a bowl and beat with an electric mixer until smooth. Using 1/3 of the icing, ice the top of one cake. Layer the second cake on top before covering both cakes with the remaining icing. Sprinkle walnuts to decorate.
This recipe can be halved and baked as a single layer cake or loaf.
Lulu Bliss is an Australian honey pie residing in Las Vegas Nevada.