Moist spiced carrot sponge topped with tangy cream cheese frosting.
Serves 4 | Preparation: 25 minutes | Cooking: 45 minutes | Total: 130 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
250 g carrots, finely grated
180 g plain flour
2 tsp baking powder
2 tsp ground cinnamon
150 g brown sugar
150 ml mild oil (sunflower or rapeseed)
3 eggs
60 g walnuts, chopped
200 g cream cheese
50 g soft butter
80 g icing sugar
Method
Heat the oven to 180°C and line a 20 cm square or round tin.
Whisk the sugar, oil and eggs until smooth. Fold in the flour, baking powder and cinnamon, then the carrots and walnuts.
Pour into the tin and bake until risen and a skewer comes out clean, about 45 minutes. Cool completely on a rack.
Beat the butter, cream cheese and icing sugar until smooth. Do not overbeat or it will become runny.
Spread the frosting over the cooled cake, decorate with a few walnuts and slice.
Variations and substitutions
Keeps for 3 days in the fridge. Add grated orange zest to the frosting for freshness.
For a vegetarian dish, choose cheese labelled suitable for vegetarians and check any other packaged ingredients.
Omit walnuts for a nut-free version and check other ingredient labels for cross-contamination. Orange zest is a useful addition to the frosting.
Homegrown and seasonal produce
Scrub young homegrown carrots or peel stored roots; grate finely so they cook into the sponge. Weigh after trimming.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze cooled portions for up to 3 months; freeze carrot cake without frosting and other desserts without cream, custard or yoghurt. Defrost in the fridge and use within 24 hours. Reheat desserts served warm once until piping hot; cakes can be eaten chilled or brought briefly to serving temperature.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
