Carrot Cake

For the cake:

• 250g grated carrots (about 3 medium carrots)
• 200g plain flour
• 150g soft brown sugar
• 100g granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 120ml vegetable oil
• 1 tsp vanilla extract
• 100g chopped walnuts (optional)
• 50g desiccated coconut (optional)

For the cream cheese frosting:

• 200g cream cheese
• 100g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract
• Zest of 1 orange (optional, for brightness)

• Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 20cm round cake tin or two smaller tins for layering.
• Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Combine wet ingredients: In another bowl, beat the eggs with both sugars until light and fluffy. Add oil and vanilla extract, then mix well.
• Add carrots and extras: Stir in grated carrots, walnuts, and coconut if using.
• Combine everything: Gradually fold the dry mixture into the wet until just combined. Don’t overmix.
• Bake: Pour the batter into the prepared tin(s) and bake for 35–40 minutes, or until a skewer comes out clean. Let cool completely before frosting.
• Make the frosting: Beat cream cheese and butter until smooth. Add icing sugar gradually, then vanilla and orange zest. Chill slightly if too soft.
• Assemble: Spread frosting over the cooled cake. Decorate with extra walnuts, carrot curls, or a sprinkle of cinnamon.

🍽️ Serving Ideas

Serve this carrot cake slightly chilled or at room temperature, with a generous layer of cream cheese frosting and a sprinkle of chopped walnuts for extra crunch. Pair it with a cup of spiced chai, black tea, or fresh orange juice to highlight the warm flavours. For a festive touch, decorate with edible flowers, candied carrot curls, or a dusting of cinnamon sugar. Perfect for brunch tables, afternoon tea, or as a comforting dessert after dinner.