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Baking & dessert

Carrot cake

Makes 12 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time3 hr 6 min
DifficultyModerate
Community ratingNew recipe
Whole cake76.6g protein
Photograph of Carrot cake
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Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Prepare tins and carrots

    8 minHands-on

    Grease and line sandwich tins, grate carrots and chop walnuts. Do not squeeze moisture out of the carrots.

  5. 05

    Make cake batter

    7 minHands-on

    Mix cake flour, raising agents, spices and salt. Whisk cake sugar, eggs and oil until combined, then fold in dry ingredients followed by carrot and walnuts.

  6. 06

    Fill the prepared tin

    3 minHands-on

    Spread batter evenly in the stated prepared tin or tins. Keep within the source tin capacity and bake any surplus separately.

  7. 07

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  8. 08

    Bake

    35 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 30–40 minutes, until springy and a skewer comes out without wet batter. Do not open the oven early.

  9. 09

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  10. 10

    Cool

    10 minHands-off · check as directed

    Leave in the tin for 10 minutes.

  11. 11

    Transfer to rack

    1 minHands-on

    Loosen gently and move to a rack.

  12. 12

    Cool

    50 minHands-off · check as directed

    Cool completely on the rack before filling, icing or slicing; allow about 50 minutes.

  13. 13

    Make frosting

    8 minHands-on

    Beat frosting butter until smooth, then beat in frosting icing sugar and vanilla. Stir cold cream cheese in briefly until smooth; excessive beating makes it runny. If needed, add a 20-minute chill before assembly.

  14. 14

    Assemble

    5 minHands-on

    Spread frosting between the cakes and over the top.

  15. 15

    Chill

    30 minHands-off · check as directed

    Chill for 30 minutes before slicing.

  16. 16

    Rest: Soften to serve

    20 minHands-off · check as directed

    Allow serving slices to stand for 20 minutes to soften the frosting.

Equipment check

2 items required

  • Two 20 cm sandwich tins
  • grater

Check the listed equipment and capacity before you start.

Recipe diagnostics

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Structurally checked

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