Grandma's carrot cake 🥕🥕
For the carrot cake
350ml oil
400g plain flour
2 tsp bicarbonate of soda
550g brown sugar
5 eggs
½ tsp salt
2½ tsp ground cinnamon
550g carrots, grated
150g shelled walnuts, chopped
Dash of vanilla extract
For the icing
200g cream cheese
150g caster sugar
100g butter, softened
MethodIf you don't have the ingredients for the icing, just dust some icing sugar over the cake as we did!
- For the carrot cake, preheat the oven to 160C. Grease and line a 26cm cake tin. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
- Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
- Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
Headfort Blog
Grandma's Carrot Cake
- Posted on: 09/04/2020 -
