Our Contributor Gail of From The Pantry To The Table is sharing her utterly delicious Carrot Cake With Cream Cheese Frosting recipe.
Made from scratch with fresh-grated carrots, it doesn’t get more homemade and simple than this dessert. There’s a reason that it’s a favorite in her family and now you can make it for yours.
Carrot Cake With Cream Cheese Frosting Recipe
via From The Pantry To The Table
- 3/4 cup canola oil
- 1/2 cup soft brown sugar
- 2 eggs
- 1/2 cup of honey
- 1-3/4 cups plain flour
- 1 tsp mixed spice
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups grated carrot
- 1/3 cup chopped pecans
- 1/3 cup chopped walnuts
- 1/2 cup sultanas
Cream Cheese Frosting Ingredients
via From The Pantry The Table
- 2oz (60g) cream cheese, softened
- 1oz (30g) butter softened
- 1/2 teaspoon vanilla essence
- 3/4 cup icing sugar mixture
Carrot Cake With Cream Cheese Frosting Instructions
Preheat oven to 325F/170C. Grease an 8-inch/20cm cake pan and line it with baking paper.
Place oil, brown sugar, eggs, and honey in a bowl and beat until thick and creamy. Sift together flours, spice, baking powder, and baking soda.
Fold the flour mixture into the oil mixture and slowly add in grated carrot, nuts, and sultanas.
Pour mixture into the prepared tin and bake 50-60 mins. Test center with a wooden skewer, if it comes out clean your cake is cooked.
Stand in the tin for 5 minutes before turning out onto a cooling rack.
Once cool, ice with cream cheese frosting.
Cream Cheese Frosting Instructions
Place cheese, butter, and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.
WHOot Contributor Gail
From The Pantry To The Table
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.
