Cinnamon carrot cake


A homely cheesecake filled with nuts and coated in cream cheese.

375ml cake flour
1½ tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
2 tsp ground cinnamon
½ ts pground ginger
¾ cupsunflower oil
375ml light brown sugar
3 large eggs
250g finely grated carrot
100g pecans or walnuts – roughly chopped
extra pecans or walnuts to decorate

Cream cheese icing:
75g butter
175g smooth cream cheese
375g icing sugar
½tsp vanilla extract

Preheat your oven to 180°C and grease a 22cm ring tin.

Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a bowl and combine.

Place the oil, brown sugar and eggs in separate bowl and whisk on high speed for about 2 minutes until pale and combined. Add the flour mixture and whisk until almost combined. Be careful not to  over mix.

Add the grated carrots and nuts and fold in by hand until all the ingredients are combined. Pour the batter into your prepared ring tin and bake for 60 minutes or until an inserted skewer comes out clean. Allow to cool before removing from the tin.

To make the cream cheese icing:

Use an electric mixer to whisk the butter until soft and creamy. Add the cream cheese and continue to beat until fluffy and combined.

Sift in the icing sugar and add the vanilla extract. Beat until just combined and thick – do not overmix!

Store in the fridge until use.

Spread the cream cheese frosting over the cooled cake. Decorate with nuts and a fine dusting of cinnamon.


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