Recipes / Carrot cake with cream cheese icing
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Carrot cake with cream cheese icing
Carrot and walnut cake topped with a creamy frosting.
Includes 2 hours resting; allow the cake to cool before frosting.
Choose your servings, tick off your ingredients and let’s get cooking.
Ingredients
For the icing:
Adjusting the quantities
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0 of 6 ingredients ticked
Step 1
Whisk the eggs and sugar together.
Step 2
Whisk in the vanilla, nutmeg, cinnamon and oil.
Step 3
Add the flour and baking powder and whisk until smooth.
Step 4
Peel the carrots.
Step 5
Grate them and fold into the batter with the walnuts.
Step 6
Lightly oil and flour a cake tin, then pour in the batter.
Step 7
Bake for 30 minutes at 180°C. Test the centre with a skewer.
Step 8
Beat the softened butter with the icing sugar and lemon juice.
Step 9
Add the cream cheese and whisk together.
Step 10
Let the cake cool completely before spreading on the frosting. Refrigerate for at least 2 hours before serving.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
