On February 3rd—National Carrot Cake Day in the US—this timeless favorite pairs perfectly with coffee or fuels winter adventures with its energizing fresh carrots. Endless variations exist, but success hinges on firm, juicy carrots finely grated. As seasoned bakers, we share our reliable recipe; reduce sugar slightly for a milder sweetness.
Cake Ingredients
- 60 g walnuts (plus extra for topping)
- 3 carrots, peeled and finely grated
- 120 g butter, softened
- 120 g rapeseed oil
- 100 g caster sugar
- 2 eggs
- 210 g wheat flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground cinnamon
Cream Cheese Frosting
- 200 g cream cheese, softened
- 100 g icing sugar, sifted
- Juice of ½ lemon
Instructions
- Preheat oven to 175°C. Line a 20x20 cm square tin with baking paper.
- Roughly chop walnuts. Beat butter, rapeseed oil, and caster sugar until fluffy.
- Beat in eggs one at a time. Fold in walnuts and grated carrots.
- Sift dry ingredients (flour, baking powder, bicarbonate, salt, cinnamon); fold into batter.
- Pour into tin; bake in middle of oven ~50 minutes until skewer is clean. Cool completely.
- Beat cream cheese, icing sugar, and lemon juice smooth. Spread over cake; top with walnuts.
