Nothing beats a classic carrot cake – this one has a touch of cinnamon, banana, and walnuts. Our Carrot Cake will really wow family and friends. It is easy and quick to make. Best of all it lasts for at least a week as it is so moist. The downside to this cake is that it gets gobbled up very quickly if not hidden from the family!
We were introduced to Carrot Cake in New Zealand by a great baker in the last century. She has become a great friend since and making this cake brings back the memories of many a good laugh in the kitchen. Thanks again FG!
Simple Carrot Cake
Nothing beats a classic carrot cake - this one has a touch of cinnamon, banana, and walnuts. Our Carrot Cake will really wow family and friends.
- 1 Cup Caster Suger
- 1 Cup Sunflower Oil
- 3 Large Eggs
- 1 ½ Cups Plain Flour
- 1 Tsp Ground Cinnamon
- ½ Tsp of Baking Soda (Bicarb)
- 1 Tsp of Baking Powder
- 1 Cup Mashed banana
- 1 Cup of Grated Carrot
- ½ Cup Walnuts (Lightly Crushed)
- For the Frosting
- 1 250g Tubs Smooth Cream Cheese
- ½ Cup Icing Sugar
- 1 Lemon (Zest Only)
- 1 Cup Crush Walnuts for Decoration
Preheat your oven to 180°C
Lightly oil a 10 inch, loose bottom baking tin
Sieve Caster Sugar, Flour, Cinnamon, Baking Soda, and Baking Powder into a bowl.
Add your grated carrots and Walnuts and toss (this will stop them sinking in the cake)
In another bowl whisk the eggs and add all the other wet ingredients
Gently combine the wet and dry ingredients till combined and try not to over whisk.
Place in the center of your oven and bake for approximately 34-45 minutes
Check its cooked by inserting a dry knife into the middle - if it comes out dry you are good to go
Allow cooling before removing from tin
With a whisk combine together the Icing Sugar, Cream Cheese, and Lemon Zest till it is a thick paste
With a palate, knife spread evenly over the top of your cake and sprinkle generously with the crushed walnuts.
You will love this incredibly moist recipe with ultra-creamy cream cheese frosting. It’s effortless to make and tastes incredible. Works Well with a little spoon of Greek Yogurt and Honey served on the side.
I wouldn’t serve wine with this beautiful cake. Just put the kettle, sit back and enjoy your Cake with a nice cup of tea. (Earl Grey works for me!)
There is nothing nicer that to share a good afternoon tea with friends and family. What a wonderful way to sit out in the garden on a lovelly summers day and share some savouries, cakes and “proper tea”. Exquisite!
JoJo Brown9th April 2019 at 4:51 pm
I’ve made this carrot cake several times and each time it’s turned out fabulous. It eats very well and keeps for a couple of days, if there’s any leftover. Very easy to make and excellent eating. Very highly recommend. Thank you Marc.
Marc Spendlove-Kruger9th April 2019 at 7:20 pm
So glad you enjoyed it, JoJo. The recipe is very easy and the result is delicious. I make it regularly and the family love it.