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Carrot Cake

Topped off with a decadent cream cheese icing, this carrot cake makes good use of the carrots in your PNH vege bag.


Ingredients

  • 3 eggs

  • 2 cups soft brown sugar (400g)

  • 1 cup olive oil (250ml)

  • 3 cups grated carrots

  • 2 ¼ cups standard grade flour (338g)

  • ½ cup milk, warmed (125ml)

  • 2 tsp baking soda

  • 2 tsp ground cinnamon

  • 1 tsp salt

  • ½ cup chopped walnuts (optional)


Cream Cheese Icing:

  • ½ cup cream cheese (125g)

  • 50g butter, softened

  • 2 cups icing sugar (300g)

  • 1 tsp vanilla extract

  • 1-2 Tbsp milk

  • Chopped walnuts, to decorate (optional)


Method

  1. Preheat oven to 160°C bake.

  2. For a single layer cake, use a 23-24cm round cake tin (at least 6cm deep). For a double layer cake, use 2 x 20-21cm round cake tins. Grease the tin/s and line with baking paper.

  3. Beat eggs and brown sugar together. Stir in oil, then add all other ingredients. Mix well. Pour into prepared tin/s.

  4. Bake for 45 minutes (2 cake layers) or 55 minutes (single layer cake), until a skewer inserted into the centre comes out clean. Stand in the tin/s for 20 minutes then turn out onto a wire rack to cool completely. Spread with cream cheese icing when cold.

  5. Cream Cheese Icing:

    Beat cream cheese and butter together until smooth. Add icing sugar, vanilla and sufficient milk to make a light fluffy icing consistency. Spread over cake/s (sandwiching layers together if applicable) and decorate with chopped nuts if desired.


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