Classic Carrot Cake

A traditional spiced carrot cake featuring walnuts and a smooth cream cheese frosting, baked until golden and perfectly fluffy.

Baking Vegetarian Dessert Walnuts Carrot Cake

Estimated Nutrition

Calories

760.4

kcal / serving

9124.5 kcal total

Carbs

70.1g

per serving

841.5 g total

Fat

51.9g

per serving

622.8 g total

Protein

7.4g

per serving

88.2 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Bicarbonate Of Soda

550

Sugar

150

Caster Sugar

Dairy

piece

Eggs

Free-range

200

Cream Cheese

100

Butter

Softened

GrainsCereals

400

Plain Flour

NutsSeeds

0.5

tsp

Salt

2.5

tsp

Ground Cinnamon

150

Walnuts

Shelled and chopped

OilsFats

450

Vegetable Oil

Vegetables

525

Carrots

Grated

Method

Preheat the oven to 160°C and grease a 26cm springform tin.

Combine all cake ingredients except carrots and walnuts in a bowl.

Stir the grated carrots and chopped walnuts into the mixture.

Spoon the batter into the tin and bake for 75 minutes.

Cool the cake in the tin for 10 minutes before transferring to a rack.

Beat the cream cheese, sugar, and butter together until fluffy.

Spread the frosting over the cooled cake using a palette knife.