Carrot Cake With Cream Cheese Frosting

“After many attempts at finding a decent recipe, I now use this one - taken from a Womens Weekly cookbook.”
READY IN:
1hr 29mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180.
  2. Grease a 22cm round cake tin and line with baking paper.
  3. Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy.
  4. Transfer mixture to a larger bowl; using a wooden spoon, stir in carrot and nuts, then siffted dry ingredients. Pour the mixture into your prepared tin.
  5. Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool.
  6. FROSTING:
  7. Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar until smooth. Spread on top of cooled cake.

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