Carrot Cake II

Introduction

This carrot cake delivers a moist, spiced crumb from grated carrots and oil, with a smooth cream cheese frosting that sets it apart from drier versions. The 45-minute bake time and simple food processor method make it practical for a weekend dessert, and the result keeps well for several days.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 10–12

Ingredients

Cake

• 450 ml (14 fl oz) vegetable oil
• 400 g (14 oz) plain flour
• 2 tsp bicarbonate soda
• 570 g (1 lb 4 oz) granulated sugar
• 290 g (10 oz) eggs
• 1 pinch of salt
• 12 g (½ oz) ground cinnamon
• 530 g (1 lb 3 oz) carrots, peeled and grated
• 150 g (5 oz) walnuts, chopped

Topping

• 200 g (7 oz) cream cheese
• 150 g (5 oz) granulated sugar
• 100 g (3½ oz) butter

Instructions

1. Mix all the ingredients together in a food processor for 5 minutes.
2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
5. Unmold cake and place it on a cooling rack.
6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
7. Spread frosting over the cake using a palette knife.

Variations

Add crushed pineapple: Fold in 150 g drained canned pineapple with the grated carrots for a subtle tropical sweetness that cuts through the richness of the frosting.

Use a different nut: Replace walnuts with pecans or chopped almonds for a different flavor and texture; pecans add earthiness while almonds stay milder.

Adjust the spice blend: Add ½ tsp ground nutmeg or ¼ tsp ground cloves along with the cinnamon to deepen the warm spice profile.

Make individual cupcakes: Divide batter among a 12-cup muffin tin and bake for 20–25 minutes instead. You’ll get more frosted surface area and easier portioning.

Skip the walnuts: Omit them entirely if you prefer a cleaner crumb, or if you have a nut allergy in the household; the cake remains moist without them.

Tips for Success

Grate carrots just before mixing. Freshly grated carrots release moisture more gradually during baking, giving you a tender, not soggy, crumb.

Don’t skip the 10-minute cool in the tin. This allows the cake to set slightly so it releases cleanly without cracking when you unmold it onto the cooling rack.

Cream the frosting until visibly pale and fluffy. Underbeating will leave it grainy; 3–5 minutes of mixing ensures a smooth, spreadable finish.

Let the cake cool completely before frosting. A warm cake will melt the frosting and cause it to slide off; wait at least 1–2 hours at room temperature.

Check doneness with a skewer at the 40-minute mark. Every oven varies; a clean or barely crumb-flecked skewer inserted into the center tells you when to stop—don’t rely on time alone.

Storage and Reheating

Store the frosted cake covered in the refrigerator for up to 4 days. An airtight container prevents it from drying out and absorbing other flavors.

You can freeze the unfrosted baked cake (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw at room temperature for 2–3 hours, then frost and serve. Frosted cake freezes less successfully because the cream cheese frosting can separate or become grainy when thawed.

To serve chilled cake, remove it from the refrigerator 15–20 minutes before eating so the frosting softens slightly and flavors emerge.

FAQ

Can I make this ahead?

Yes. Bake and cool the cake fully, then refrigerate it unfrosted for up to 2 days. Frost it 2–4 hours before serving so the frosting sets without the cake drying out.

What if I don’t have a 26 cm cake tin?

A 23 cm tin will work—the batter will be slightly deeper, so add 5–10 minutes to the bake time and check for doneness earlier. A 28 cm tin will create a thinner cake; reduce bake time by 5 minutes and watch closely.

Can I use oil other than vegetable oil?

Yes. Neutral oils like canola or sunflower oil work equally well. Avoid olive or coconut oil, which will change the flavor profile noticeably.

Why is the cake greasy or dense?

Overmixing in the food processor can develop the flour’s gluten, making the crumb tight and heavy. Set a timer for exactly 5 minutes and stop when the time is up, even if there are small streaks of flour visible.