Carrot Cake

Fresh carrot cake topped with rich creamy icing
carrot cake

Ingredients for the cake

  • 1 cup vegetable oil
  • 2 cups of all purpose flour
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups grated carrots

Method for the cake

  • Preheat oven to 350˚.
  • Grease two 8-inch round cake pans. Line the pans with greaseproof paper which has been greased, and dust the pans with flour. 
  • Mix the granulated sugar, oil, and eggs in a bowl.
  • In another bowl, sift together the flour, baking powder and cinnamon.
  • Add the flour mixture to the egg mixture and stir to combine.
  • Add the carrots and mix well.
  • Divide the batter between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the centers comes out clean
  • Let the cake cool for about 10 minutes in the pans on a rack, then run a knife around the edges of the pans and remove the cakes to the rack to cool completely.
  • Remove the greaseproof paper. 

Method for the icing

  • In large bowl, mix the butter and cream cheese with a mixer until smooth.
  • Add the icing sugar and vanilla and mix until fluffy.
  • Put one cake layer on a plate and spread with the icing, then top with the other layer.
  • Ice the top and sides of the cake with the remaining icing.
  • Sprinkle the top with the pecan nuts.

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