Super Easy Carrot Cake

  17 July 2011


Did you have an awesome weekend guys? Am definitely not loving the crappy cold winter and you know what makes me happy? Baking something that fills the house with the smell of cinnamon and sugar! Enter this beautifully easy carrot cake recipe that I spotted over at The Cake Mistress.


Seriously dudes, best recipe evah! Using only one bowl! Brilliant. Also, I have issues with walnuts in my carrot cake so I left em out and I ran outta nutmeg but hey whatever floats your boat yo! Dear future self: doubling recipe to make cupcakes = 30 cupcakes


Ingredients for the cake:
1 cup brown sugar
1 cup vegetable oil
3 large eggs
Pinch salt
½ tsp bicarb soda
2 cups self raising flour
2 cups finely grated carrot (around 4 large carrots)
½ cup walnuts, finely chopped
1 tsp cinnamon
1 tsp nutmeg

Cream cheese frosting
300g icing sugar
125g cream cheese, cold
50g unsalted butter, room temp


Heat oven to 180C. Beat the 1 cup brown sugar and 1 cup oil until thick.


Add 1 egg at a time, beating after each for a few more minutes


Check out my mini grater! haha I hardly ever grate anything!


Add the pinch of salt, ½ tsp bicarb soda, 2 cups grated carrot, 2 cups self raising flour, ½ cup walnuts and spices and mix with a wooden spoon until combined


Hello batter. Bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle. If you’re doing cupcakes bake for 12 minutes.


Oops don’t have pics of the icing but hey make sure your cake has cooled down before making the icing. Just beat the icing sugar and butter together with an electric mixer until well mixed. Add the cream cheese and beat until it is completely incorporated and fluffy.


Oh hello


Sliceage!

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One thought on “Super Easy Carrot Cake”
  1. Alicia says:

    Hi ChocolateSuze,
    I just wanted to let you know this has long been my go-to recipe for carrot cake – I keep coming back to this page over and over, even all these years after you first posted it! I have honed it over the years and added a bit more ‘mixed spice’, use less sugar and include lemon in the frosting, but it is always a favourite of all who I (reluctantly) share a slice with. A belated thanks to you – please don’t ever delete this delicious cake from your repertoire!

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