Carrot Cake II

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Introduction

This carrot cake uses a food processor to combine oil, flour, sugar, eggs, and grated carrots into a moist, spiced batter in just 5 minutes, then bakes at a low temperature for 45 minutes to keep the crumb tender. A simple cream cheese frosting spread over the cooled cake completes it. You’ll get a 26 cm cake that serves 8–10 and keeps well for several days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 8–10

Ingredients

Cake

• 450 ml (14 fl oz) vegetable oil
• 400 g (14 oz) plain flour
• 2 tsp bicarbonate soda
• 570 g (1 lb 4 oz) granulated sugar
• 290 g (10 oz) eggs
• 1 pinch of salt
• 12 g (½ oz) ground cinnamon
• 530 g (1 lb 3 oz) carrots, peeled and grated
• 150 g (5 oz) walnuts, chopped

Topping

• 200 g (7 oz) cream cheese
• 150 g (5 oz) granulated sugar
• 100 g (3½ oz) butter

Instructions

1. Mix all the ingredients together in a food processor for 5 minutes.
2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
5. Unmold cake and place it on a cooling rack.
6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
7. Spread frosting over the cake using a palette knife.

Variations

Add toasted nuts to the frosting: Fold 50 g of finely chopped toasted walnuts or pecans into the cream cheese mixture before spreading. This adds crunch and a subtle nutty depth to the frosting.

Swap half the oil for applesauce: Replace 225 ml of the vegetable oil with 225 g of unsweetened applesauce. The cake will be slightly denser and less rich but still moist, and it reduces fat content.

Increase the cinnamon: Use 3 tsp of ground cinnamon instead of 2 tsp for a warmer, more pronounced spice flavor.

Use pineapple juice in the frosting: Replace the cream cheese frosting with a lighter glaze by mixing 150 g of sifted icing sugar with 2–3 tbsp of pineapple juice until smooth. Drizzle over the cooled cake for a tangier finish.

Double the walnuts: Increase chopped walnuts to 300 g for a nuttier crumb and more texture throughout the cake.

Tips for Success

The food processor does most of the work, so don’t skip the full 5 minutes—this ensures the oil is fully incorporated and the batter is smooth and aerated.

The low oven temperature (160°C) is deliberate; it prevents the outside from browning too quickly while the inside sets. Use an oven thermometer to confirm your oven is accurate, as carrot cake can dry out if baked hotter.

After unmolding, let the cake cool completely on the rack before frosting—a warm cake will cause the cream cheese mixture to melt and slide off.

The frosting should be smooth and soft but not runny; if it’s too warm, refrigerate it for 10 minutes before spreading.

You can bake this cake up to 2 days ahead and frost it on the day you serve it, which gives you flexibility for timing.

Storage and Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. If you prefer to freeze the unfrosted cake, wrap it well in plastic wrap and freeze for up to 1 month; thaw at room temperature for 2 hours before frosting.

To reheat a slice, microwave it for 15–20 seconds to take the chill off, or leave it at room temperature for 30 minutes. The cream cheese frosting doesn’t reheat well, so serve the cake cold or at room temperature.

FAQ

Can I make this cake in advance for an event?

Yes. Bake the cake up to 2 days ahead, cool completely, wrap it unfrosted in plastic wrap, and refrigerate. Frost it the morning of serving. The cake actually tastes better after a day as the crumb sets and flavors meld.

What size eggs should I use?

The recipe calls for 290 g of eggs, which is roughly 5–6 medium eggs. Weigh them if you have a kitchen scale for accuracy, or crack and whisk them together, then measure by volume (approximately 150 ml or just over ½ cup).

Can I reduce the sugar or use a sweetener substitute?

The cake contains 570 g of sugar, which is necessary for both sweetness and structure. Reducing it significantly will make the cake drier and less tender. If you must reduce it, cut it by no more than 10% (about 50 g). Artificial sweeteners are not recommended as they don’t replicate sugar’s structural role.

Why does my cake sink in the middle?

The most common cause is underbaking. The cake should spring back lightly when you press the center gently, and a skewer inserted in the middle should come out clean or with just a few moist crumbs. Check it at 40 minutes if your oven runs hot.