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How to make Step by step carrot cake

Yield = 8
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

  • 4 (59g each) eggs, room temperature
  • 1 1/4 cups (310ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (330g) caster sugar
  • 2 cups (300g) self-raising flour
  • 2 teaspoons bicarbonate of soda
  • 3 teaspoons ground cinnamon
  • 1 cup (100g) walnuts, coarsely chopped
  • 3 cups (firmly packed) coarsely grated carrot (about 3 carrots)

Cream-cheese icing

  • 250g unsalted butter, softened
  • 250g pkt cream cheese, softened
  • 500g icing sugar mixture, sifted
  • Finely grated rind of 2 lemons
  • 2 teaspoons lemon juice

Method

  • Step 1 Preheat oven to 180°C. Grease and line base of tin of your choice (see notes). Whisk eggs, oil and vanilla in a jug until combined. Sift sugar, flour, bicarbonate of soda, cinnamon and 1/2 teaspoon salt into a bowl. Add oil mixture, walnuts and carrots, and stir to combine. Spoon into prepared tin, then bake on lowest shelf of oven for specified time (see notes) or until skewer inserted into the centre comes out clean. Cool cake in tin, then turn on to a wire rack.
  • Step 2 Meanwhile, for the icing, usuing an electric mixer, beat butter until light and fluffy. Add cream cheese and continue to beat until light and fluffy. Gradually add icing sugar mixture, then add lemon rind and juice and beat until well combined.
  • Step 3 Using a serrated knife, cut cake in half horizontally. Spread 1/3 the icing over base, then sandwich with top. Spread remaining icing over top. Serve.