Easy Carrot Cake

Steps to make

1. 1

   Prepare the oven and cake tin

   3 min
   

   Heat the oven to 350 °F. Lightly grease two round cake tins (I use 9-inch tins), line them with baking parchment and then grease the parchment.

2. 2

   Combine the dry ingredients

   1 min
   

   Mix the flour, cinnamon, baking soda, and salt in a bowl.

4. 3

   Combine the wet ingredients

   5 min
   

   Whisk the oil, vanilla, and sugars together in another bowl, before whisking in the eggs one by one.

5. 4

   Make the cake batter

   5 min
   

   Using a spatula, scrape the sides of the bowl. Then gradually add the dry ingredients, around a third at a time, gently folding the flour into the batter until well combined. Gently mix in the carrots, raisins, and nuts.

6. 5

   Bake the cakes

   50 min
   

   Pour the batter into the cake tins, dividing it equally between both. Leave to bake in the oven for 35-45 minutes, until a skewer inserted into the center of the cake comes out clean.

7. 6

   Cool the cakes

   15 min
   

   Remove the cakes from the oven and leave to cool for 15 minutes before turning out onto wire racks.

8. 7

   Make the frosting

   5 min
   

   Use a handheld mixer to whisk the cream cheese on a medium speed for about a minute. Add the powdered sugar a quarter of a cup at a time and whisk until the combined. Add the cream and beat for another minute, before covering the bowl and putting in the fridge to chill.

9. 8

   Frost the cake

   5 min
   

   Once the cakes are cool, use a spatula to spread just under half the frosting over one layer of the cake. Place the other cake on top and spread the remaining frosting over the top (leaving the sides unfrosted). Smooth over the frosting before scattering the walnuts over the top.

10. 9

    Serving Carrot Cake