The easiest carrot cake recipe with cream cheese frosting and walnuts. Perfect as a teatime treat or with your morning cup of coffee.
1 cup all purpose flour
3/4 cup icing sugar (powdered sugar)
3/4 cup vegetable oil
1 cup grated carrot
3 whole eggs
1/2 cup chopped walnuts + more for frosting
1 tsp Vanilla extract (you can use essence too)
1 tsp baking powder
pinch of grated nutmeg
1 tsp cinnamon powder
pinch of salt
For the frosting
100 gms cream cheese
Splash of milk
150 gms of icing sugar
1 tsp of vanilla extract
In a bowl, mix the flour, baking powder, salt, nutmeg and cinnamon and whisk thoroughly until mixed well. In another bowl, whisk together eggs, vanilla, oil and icing sugar with either a hand whisk or beater until light yellow and silky.
Mix the dry and wet ingredients, fold in the grated carrot and walnuts into the batter and give it one final fold. Avoid over-mixing the batter.
Bake in a preheated oven at 180 degree celsius for 35-40 minutes or until a skewer comes out clean from the centre of the cake.
For the frosting, whisk cream cheese at room temperature with the icing sugar, vanilla and milk until completely combined and fluffy. I like this frosting to be more tangy and less sweet but adjust sugar to your liking.
Cool the cake completely before adding the frosting on it. Slice and enjoy!