Carrot Walnut Cake with Cream Cheese Topping

Introduction

The batter goes into the food processor for 5 minutes, then bakes in a 26 cm tin until the grated carrots soften into a moist crumb. The cream cheese topping keeps it firmly in dessert territory, but the straightforward method makes it practical for a weekend bake, a gathering, or a cake you want to make a day ahead.

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

• Replace the walnuts with the same amount of pecans if you want a slightly softer crunch and a rounder, more buttery nut flavor.
• Add 1/4 teaspoon ground nutmeg alongside the ground cinnamon for a warmer spice profile without changing the texture.
• Bake the batter as cupcakes instead of one large cake; you will get smaller portions with more frosting on each serving.
• Leave the topping off and dust the cooled cake lightly with sugar if you want a less rich finish and a cake that travels more cleanly.

Tips for Success

• Grate the carrots finely so they soften fully during the 45-minute bake and blend into the crumb instead of leaving wet strands.
• Scrape down the food processor bowl during the 5-minute mix if needed, especially around the flour and grated carrots, so the batter stays even.
• Check doneness in the center of the cake tin; a skewer should come out with moist crumbs, not wet batter.
• Let the cake cool fully on the rack before adding the topping or the cream cheese mixture will loosen and slide.
• Cream the topping until completely smooth so it spreads cleanly with the palette knife instead of tearing the cake surface.

Storage and Reheating

Store the frosted cake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap individual slices well and freeze for up to 2 months; thaw them overnight in the fridge.

This cake is better served chilled or after 20 to 30 minutes at room temperature than fully reheated. If you want to soften a cold slice, microwave it for 5 to 10 seconds only, since the topping warms quickly.

FAQ

Can you make the cake without walnuts?

Yes. Leave them out for a smoother crumb, or replace them with the same amount of pecans if you still want some crunch.

Use a similar round tin with close capacity and start checking a little earlier or later depending on depth. A deeper tin may need more baking time in the center.

How do you know the cake is fully baked?

Check the middle, not the edge. The top should look set, and a skewer inserted in the center should come out without wet batter.

Can you make the topping ahead of time?

Yes. Mix it up to 2 days ahead, keep it covered in the fridge, and let it soften slightly before spreading so it goes on smoothly.