The Best Carrot Cake!

I have eaten many, many different kinds of carrot cake but this recipe still remains my absolute favourite! The icing is light, fluffy and so so delicious!


INGREDIENTS

THE CARROT CAKE BASE

  • 300g. Sugar
  • 260g. Flour
  • 200g. Oil
  • 300g. Carrot grated
  • 120g. Chopped mixed nuts (hazelnuts, pecans, walnuts, almonds)
  • 4 Eggs
  • 1 Vanilla pod
  • 2 Tsp. Cinnamon
  • 1 Tsp. Baking powder
  • 1 Tsp. Salt

ICING

  • 200g. Butter, at room temperature
  • 170g. Cream cheese (Philadelphia)
  • 350g. Icing sugar
  • 2 Tbsp. Milk
  • ½ Tsp. Vanilla extract (optional)

DIRECTIONS

  1. Pre-heat your oven to 180c.
  2. Add all the base ingredients to a food processor and mix until smooth before adding in the carrot and nuts
  3. Line 2 baking trays with baking paper
  4. Divide mixture between baking trays and bake for approx. 45 minutes or until golden brown
  5. Meanwhile, mix the butter for approx. 3 minutes until pale and smooth
  6. Add in half icing sugar and mix until incorporated before adding in the rest
  7. Add the Philadelphia, mix until smooth and fluffy and refrigerate
  8. When the cakes have cooled down completely top them with the icing

 

 

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