Carrot Cake Slice
Treat yourself to a mouthwatering carrot cake slice topped with creamy frosting.
Servings 12
Equipment
- 1 12" x 8" baking tray with deep sides
- 2 mixing bowls
- 1 offset spatula
- 1 electric hand mixer
- 1 box grater
Ingredients
- For the cake
- 250 g plain flour
- 2 ½ tsp baking powder
- 50 g caster sugar
- 50 g soft brown sugar
- 2 large carrots – grated
- 50 g chopped walnuts
- 2 tsp cinnamon
- 1 tsp nutmeg
- Zest of an orange
- 150 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the frosting
- 280 g Philadelphia cream cheese
- 125 g unsalted butter
- 4 heaped tbsp icing sugar
Instructions
- Begin by weighing out all the ingredients
- Finely grate your carrots using a box grater then grease and line your baking tray with parchment paper
- Combine all the dry ingredients in a large mixing bowl and stir well to combine
- Whisk together the eggs, oil and vanilla extract and combine with the dry ingredients until thoroughly combined - be careful not to overmix
- Fold through the carrots to finish the batter
- Add the batter to the lined baking tray and smooth out the mixture using a spatula until flat and even
- Place in a preheated oven at 180℃ for 25-30 minutes until cooked and a skewer comes out clean when inserted into the cake
- Leave the cake to cool for 1-2 hours before frosting
- To make the frosting, take room temperature butter and cream cheese and mix together using a hand mixer until thoroughly combined
- Add the icing sugar in thirds and mix until fully incorporated, adjusting to taste if needed
- Spread the frosting over the cooled cake using a spatula, then slice into individual slices