Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10
Cuisine: British
Ingredients: 450 ml Vegetable oil; 400 g Wheat flour; 2 tsp Baking soda; 550 ml Sugar; 5 pcs Eggs; 0.5 tsp Salt; 2 tsp Ground cinnamon; 500 g Carrots; 150 g Walnuts; 200 g Cream cheese; 150 g Powdered sugar; 100 g Butter

A moist British carrot cake with crunchy walnuts and delicate buttercream frosting — a classic that never goes out of style. Aromatic cinnamon makes every bite truly cozy.

Ingredients

450 ml Vegetable oil
400 g Wheat flour
2 tsp Baking soda
550 ml Sugar
5 pcs Eggs
0.5 tsp Salt
2 tsp Ground cinnamon
500 g Carrots
150 g Walnuts
200 g Cream cheese
150 g Powdered sugar
100 g Butter

Instructions

Preheat the oven to 160°C. Grease a 26 cm baking tin and line it with parchment paper.
In a large bowl, mix all the dry ingredients for the batter until smooth, except for the carrots and walnuts. Then add the grated carrots and chopped walnuts, and mix well.
Pour the batter into the prepared tin and place in the oven. Bake for 1 hour 15 minutes until a wooden skewer inserted in the centre comes out dry. Remove the cake from the oven and let it cool in the tin for 10 minutes, then carefully turn out and cool completely on a wire rack.
While the cake is cooling, prepare the frosting: beat the cream cheese, powdered sugar, and softened butter until light and fluffy. Once the cake has cooled completely, spread the frosting evenly over the top using a spatula or a knife with a wide blade.