Carrot Cake II

Introduction

This carrot cake combines oil-based moisture with warm cinnamon spice and toasted walnuts, then tops it with a simple cream cheese frosting. You’ll mix everything in a food processor, bake for 45 minutes, and have a tender, densely crumbed cake that holds together well for serving or storing.

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

Pineapple addition: Stir 100 g (3½ oz) of crushed pineapple (drained well) into the batter just before pouring. This adds moisture and a subtle tropical sweetness that softens the spice.

Cream cheese swirl: Reserve 50 g of the frosting, tint it with a drop of food coloring, and swirl it into the remaining frosting on top of the cake for a marbled effect.

Walnut topping: Toast the chopped walnuts lightly in a dry pan, then press them onto the frosting while it’s still soft. This adds crunch and deepens the nutty flavor.

Reduced sugar frosting: Use 120 g (4 oz) granulated sugar instead of 150 g if you prefer a less sweet topping that lets the cream cheese tang come through.

Coconut variation: Replace 75 g (2½ oz) of the flour with unsweetened desiccated coconut for a subtly tropical crumb that pairs well with the cinnamon.

Tips for Success

Process the batter thoroughly. Five minutes in the food processor ensures the oil is fully incorporated and the batter is homogeneous—this prevents dry streaks in the finished cake.

Don’t skip the 10-minute cool in the tin. The cake firms up enough to unmold cleanly without cracking, but if you wait longer, it may stick to the sides.

Test the cake at 45 minutes with a skewer. It should come out with a few moist crumbs clinging to it, not completely clean—carrot cake continues to set as it cools.

Cream the frosting ingredients thoroughly. Mixing for at least 2 minutes ensures a smooth, spreadable topping without grittiness from undissolved sugar.

Cool the cake completely before frosting. If the cake is still warm, the frosting will melt and slide off; allow at least 2 hours at room temperature, or chill it for 30 minutes if you’re in a hurry.

Storage and Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. The frosting helps seal moisture in, so the cake stays tender. You can also wrap the unfrosted cake in plastic wrap and refrigerate for up to 5 days, then frost it closer to serving.

Freezing the unfrosted cake works well: wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature for 3–4 hours before frosting. Once frosted, the cake does not freeze successfully—the frosting texture breaks down upon thawing.

To reheat a slice, place it on a plate, cover loosely with a paper towel, and microwave for 15–20 seconds. Alternatively, warm it gently in a 160°C (325°F) oven for 10 minutes, covered with foil, to restore moisture without drying the edges.

FAQ

Can I use a stand mixer instead of a food processor?

Yes. Add the dry ingredients to the bowl first, then add the oil and eggs, and mix on low speed for about 3 minutes until just combined. Fold in the grated carrots and walnuts by hand to avoid overdeveloping the gluten.

Why does my cake have a dense, heavy crumb instead of a light one?

Carrot cake is naturally denser than a traditional butter cake because oil doesn’t whip air into the batter the way creaming butter and sugar does. This is normal and expected—the cake should be moist and tender, not fluffy.

Can I reduce the oil to make this less rich?

You can lower the oil to 350 ml (12 fl oz), but the cake will be drier and may crumble more easily when unmolding. Stick to the original amount for the best texture and moisture.

How do I prevent the walnuts from sinking to the bottom during baking?

Toss the chopped walnuts in a tablespoon of the measured flour before folding them into the batter. This helps them stay distributed throughout.