Description
This elegant carrot cake slice offers a tender, oil-based crumb enriched with finely grated carrots and crunchy walnuts. Topped with a silky cream cheese frosting, it provides a sophisticated yet rustic balance of warm spices and creamy textures for the perfect afternoon tea treat.
Ingredients
- 250g self-raising flour
- 100g brown sugar
- 2 cups finely grated carrots
- 45g chopped walnuts
- 1.5 tsp mixed spice
- 150g vegetable oil
- Full-fat block cream cheese
- Softened butter
- Icing sugar
- Vanilla extract
Instructions
- Preheat your oven to 180°C (360°F) and line a baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium mixing bowl, whisk together the self-raising flour, brown sugar, mixed spice, and chopped walnuts until the mixture is aerated and free of clumps.
- Add the finely grated carrots and vegetable oil to the dry ingredients, stirring with a metal spoon or spatula until just combined.
- Transfer the batter into the prepared dish, smoothing the top with a spoon, and bake for 30 to 35 minutes until a skewer inserted into the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Beat the cream cheese, softened butter, icing sugar, and vanilla together until silky, then spread over the cold cake using an offset spatula.
Notes
To ensure a stable and thick frosting, always use full-fat block cream cheese rather than spreadable varieties, which contain too much moisture. For the best texture, grate your carrots by hand using the fine side of a box grater to allow them to melt into the batter during baking. Always wait until the sponge is completely cold before applying the frosting to prevent it from sliding or melting.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Australian