Very Moist Carrot Cake
You are going to love this foolproof recipe for super moist carrot cake with creamy icing.
Servings: 10
Ingredients
- 2 cups Plain Flour
- 2 tsp bicarbonate of soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 2 cups caster sugar
- 1 cup walnuts roughly chopped (plus extra for decorating)
- 1 ½ cups vegetable oil
- 4 eggs
- 3 cups grated carrot
Cream Cheese icing
- 250 g cream cheese softened
- 50 g butter softened
- 1 tsp vanilla extract
- 500 g icing sugar sifted
Instructions
- Preheat oven to 175°. Grease and line a 23cm square cake tin with baking paper.
- In a large mixing bowl add the flour, bicarb soda, baking powder, cinnamon, salt, sugar and walnuts. Stir until combined.
- In another bowl, mix together the oil and eggs until well combined and then stir in the grated carrot.
- Pour the wet ingredients into the dry ingredients and mix until you get a smooth batter. Pour into the prepared tin and bake for 60-80 minutes or until cooked through. Cool for 5 minutes before turning out onto a wire rack to cool completely.
Cream Cheese icing
- In the bowl of an electric mixer add the cream cheese, butter and vanilla and beat until smooth. Add the icing sugar and beat until you have a smooth consistency. Refrigerate until needed.
- Once the cake has completely cooled, use a spatula to spread the icing over the top of the cake and decorate with walnuts.
Notes
Have you made this recipe? Don't forget to tag me on Instagram @mrsfoodiemumma and use the hashtag #mrsfoodiemumma