It’s not very often re-share my recipes, but I just can’t help but share my carrot cake recipe again - it’s wonderfully simple to make and really is so perfect. I made this delicious cake almost two years ago for Easter and thought it would be perfect to whip up again this Easter - especially with the horrible weather we’re having at the moment, I think it’s the perfect time to potter in the kitchen and fill your home with the beautiful warm spices from this delicious cake. And of course top with generous amounts of the silkiest cream cheese icing and you’ll have a dessert that everyone will adore this weekend. I hope that everyone has a truly wonderful long weekend planned with your beautiful friends and family.
Preheat oven to 160°C. Grease a deep cake with with melted butter and line with baking paper.
In a large mixing bowl, add the flours, spices and baking soda and whisk until combined then make a well in the centre of the dry ingredients. In a large pouring jug, whisk oil, sugar, eggs, syrup and vanilla until combined. Pour this mixture into the dry ingredients and mix on a low speed until combined, add in the carrot and walnuts to the batter and continue to mix on low until combined.
Pour batter into prepared cake pan and bake for around an hour, or until a skewer comes out clean when interred into the center of the cake. Allow to cool in tin for at least 15 min, before turning out onto a wire rack, and allow to cool completely before icing.
Cream Cheese Icing
In a large bowl of an electric mixer. Combine butter, cream cheese and vanilla and beat until smooth - gradually add icing sugar until icing is smooth and creamy. Generously spread over the top of your cooled carrot cake.