Carrot Walnut Cake with Cream Cheese Frosting

Introduction

The batter for this carrot walnut cake goes into the food processor for 5 minutes, so most of the work is peeling and grating the 530 g of carrots. You end up with a large 26 cm cake that stays moist from the oil, has some crunch from the walnuts, and gets a straightforward cream cheese frosting that works for dessert, a bake sale, or slicing through the week.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 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

• Swap the walnuts for pecans if you want a slightly softer crunch and a sweeter, more buttery nut flavor.
• Replace the plain flour with a 1:1 gluten-free baking flour to make the cake gluten-free; the crumb will be a little softer and slightly less springy.
• Use light brown sugar for part of the granulated sugar in the cake if you want a deeper, more caramel-like flavor and a darker crumb.
• Bake the batter as cupcakes instead of one 26 cm cake for easier portioning; you will get a lighter, more edge-heavy texture and less dramatic slices.
• Add a little lemon zest to the cream cheese topping if you want a sharper finish that cuts the sweetness.

Tips for Success

• Grate the carrots finely so they soften fully in the bake and blend evenly into the crumb.
• Process the batter for the full 5 minutes so the oil, eggs, sugar, and flour are evenly combined.
• Check the center of the cake at 45 minutes with a skewer or thin knife; it should come out with a few moist crumbs, not wet batter.
• Leave the cake in the tin for the full 10 minutes before unmolding so it sets enough to move without cracking.
• Do not spread the cream cheese topping on a warm cake or it will loosen and slide instead of holding a clean layer.

Storage and Reheating

Store the frosted cake in an airtight container or covered cake carrier in the fridge for up to 4 days. If you want to freeze it, the cake freezes better without the topping: wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 2 months.

For serving, chilled slices are best brought to room temperature for 20 to 30 minutes rather than reheated. If the cake is unfrosted, you can warm a slice in the microwave for 10 to 15 seconds; avoid microwaving frosted slices because the cream cheese topping softens too quickly.

FAQ

Can you make this cake without a food processor?

Yes. You can use a stand mixer or a large bowl with an electric hand mixer and mix until the batter is fully combined and smooth.

Can you use pre-shredded carrots?

It is better not to. Pre-shredded carrots are usually too dry and too coarse, which gives you a rougher texture in the finished cake.

How do you know the cake is done?

The center should spring back lightly when pressed, and a skewer inserted into the middle should come out mostly clean or with a few moist crumbs. If it comes out wet, bake a little longer and check again.

Can you make this gluten-free?

Yes, with a 1:1 gluten-free flour blend designed for baking. The cake will be slightly more delicate, so let it cool fully before frosting and slicing.