Carrot Cake

35 mins
Serves 1
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Directions

  1. 1Whisk together the oil, yogurt, eggs, and vanilla until thoroughly combined.
  2. 2Whisk together the oil, yogurt, eggs, and vanilla until thoroughly combined.
  3. 3Whisk together the oil, yogurt, eggs, and vanilla until thoroughly combined.
  4. 4Add in the flour, sugar, cinnamon, nutmeg, carrots, and walnuts and mix with a large spoon until all combined and no lumps remain.
  5. 5Add in the flour, sugar, cinnamon, nutmeg, carrots, and walnuts and mix with a large spoon until all combined and no lumps remain.
  6. 6Add in the flour, sugar, cinnamon, nutmeg, carrots, and walnuts and mix with a large spoon until all combined and no lumps remain.
  7. 7Pour the mixture into two 20cm cake tins, lined on the bottom and greased on the sides.
  8. 8Pour the mixture into two 20cm cake tins, lined on the bottom and greased on the sides.
  9. 9Pour the mixture into two 20cm cake tins, lined on the bottom and greased on the sides.
  10. 10Bake the cakes at 180°C / 160°C fan for 30-35 minutes or until no cake is visible on a skewer when inserted.
  11. 11Bake the cakes at 180°C / 160°C fan for 30-35 minutes or until no cake is visible on a skewer when inserted.
  12. 12Bake the cakes at 180°C / 160°C fan for 30-35 minutes or until no cake is visible on a skewer when inserted.
  13. 13Leave the cakes to cool for 10 minutes before removing them from the tin and allowing them to cool completely. You can place them in the fridge to speed up the cooling process.
  14. 14Leave the cakes to cool for 10 minutes before removing them from the tin and allowing them to cool completely. You can place them in the fridge to speed up the cooling process.
  15. 15Leave the cakes to cool for 10 minutes before removing them from the tin and allowing them to cool completely. You can place them in the fridge to speed up the cooling process.
  16. 16Meanwhile, whisk the butter, cream cheese, and vanilla until combined.
  17. 17Meanwhile, whisk the butter, cream cheese, and vanilla until combined.
  18. 18Meanwhile, whisk the butter, cream cheese, and vanilla until combined.
  19. 19Add the icing sugar 1/2 cup at a time and whisk until fully incorporated and smooth.
  20. 20Add the icing sugar 1/2 cup at a time and whisk until fully incorporated and smooth.
  21. 21Add the icing sugar 1/2 cup at a time and whisk until fully incorporated and smooth.
  22. 22Place one half of the cooled cake upside down on a cake stand and spread half of the frosting mixture on top.
  23. 23Place one half of the cooled cake upside down on a cake stand and spread half of the frosting mixture on top.
  24. 24Place one half of the cooled cake upside down on a cake stand and spread half of the frosting mixture on top.
  25. 25Place the other cake half on top and smear the rest of the frosting either just on top or all over.
  26. 26Place the other cake half on top and smear the rest of the frosting either just on top or all over.
  27. 27Place the other cake half on top and smear the rest of the frosting either just on top or all over.
  28. 28Chill the cake in the fridge.
  29. 29Chill the cake in the fridge.
  30. 30Chill the cake in the fridge.
  31. 31Sprinkle with some more chopped walnuts as desired.
  32. 32Sprinkle with some more chopped walnuts as desired.
  33. 33Sprinkle with some more chopped walnuts as desired.
  34. 34Slice and serve the cake.
  35. 35Slice and serve the cake.
  36. 36Slice and serve the cake.

Ingredients

  • 230 ml vegetable oil
  • 230 ml vegetable oil
  • 230 ml vegetable oil
  • 100 g natural / greek yogurt (full fat)
  • 100 g natural / greek yogurt (full fat)
  • 100 g natural / greek yogurt (full fat)
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 265 g self-raising flour
  • 265 g self-raising flour
  • 265 g self-raising flour
  • 335 g light muscovado sugar
  • 335 g light muscovado sugar
  • 335 g light muscovado sugar
  • 2.5 tsp ground cinnamon
  • 2.5 tsp ground cinnamon
  • 2.5 tsp ground cinnamon
  • 0.25 tsp grated nutmeg
  • 0.25 tsp grated nutmeg
  • 0.25 tsp grated nutmeg
  • 265 g grated carrots
  • 265 g grated carrots
  • 265 g grated carrots
  • 100 g chopped walnuts
  • 100 g chopped walnuts
  • 100 g chopped walnuts
  • 100 g soft butter
  • 100 g soft butter
  • 100 g soft butter
  • 300 g icing sugar
  • 300 g icing sugar
  • 300 g icing sugar
  • 100 g soft cream cheese
  • 100 g soft cream cheese
  • 100 g soft cream cheese
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract

Equipment

large mixing bowlwhiskcake tinsovenelectric mixerspatulacake standknife

Tips

  • You can mix the dry ingredients separately but it's okay to put them all in together. Add the icing sugar 1/2 cup at a time when making the frosting to prevent it from going everywhere.