Moist cake with smooth cream cheese frosting. Carrot Cake with Cream Cheese Frosting is a true British Classic cake and one of my most popular cakes!
Preheat the oven to 170ºC (fan assisted, 190°C non fan) and line two 8 inch cake tins
Grate the carrots using a thick grater and set aside
In a jug or bowl, weigh out the sugars. Break any lumps that may have formed before adding the eggs, oil and vanilla extract
In another large bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together
Add the wet mixture to the flour and mix until completely combined
Add the carrots and stir until thoroughly mixed
Divide the mix between the prepared cake tins and smooth. Bake in the oven for 30 - 35 or until a cocktail stick comes out clean
Allow to cool for around 30 minutes in the tins before turning out and allowing to cool completely on a wire rack before frosting
When the cakes are completely cool, make the frosting. Beat the softened butter until it is completely smooth
Add the icing sugar and cream cheese and beat until smooth
Place one of the cakes upside down on your serving plate and pipe or spread on half of the frosting
For the top layer, place it on top the right way up and pip or spread the remaining frosting over the cake. Add any decorations
Use a a coarse grater to grate the carrots so it doesn't become mushy.
Use softened butter for the frosting.
Keep in the fridge for 4-5 days in an airtight container.
Nutritional information is given as a guide and can vary.
Carrot Cake with Cream Cheese Frosting https://www.curlyscooking.co.uk/carrot-cake-with-cream-cheese-frosting/