Moist Carrot Cake Recipe

Name: Moist Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300ml sunflower oil, plus extra for greasing; 100g walnut halves; 350g dark brown soft sugar; 5 eggs; 350g self-raising flour; 2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 nutmeg, grated; 1 tsp ground ginger; 1 tsp bicarbonate of soda; 1/2 tsp salt; 250g carrots, peeled and roughly grated; 1/2 orange, zest; 150g unsalted butter, softened; 225g icing sugar; 600g full-fat Philadelphia soft cheese; 1/2 orange, zest and 1 tbsp juice

Servings: persons

300ml sunflower oil, plus extra for greasing
100g walnut halves
350g dark brown soft sugar
5 eggs
350g self-raising flour
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 nutmeg, grated
1 tsp ground ginger
1 tsp bicarbonate of soda
1/2 tsp salt
250g carrots, peeled and roughly grated
1/2 orange, zest
150g unsalted butter, softened
225g icing sugar
600g full-fat Philadelphia soft cheese
1/2 orange, zest and 1 tbsp juice

1
1. Preheat the oven to 180 C, gas mark 4. Grease and line a deep 20cm x 30cm baking tray with parchment paper; make sure that the paper comes 2-3cm above the sides of the tin. Toast the walnuts in the oven for 10 minutes; turn halfway. Cool, chop roughly and set aside.
2
2. Whisk together the oil, brown sugar, and eggs until smooth. In a separate bowl, mix the flour, spices, bicarbonate of soda and salt, then beat into the wet mixture. Stir in the grated carrot, orange zest and chopped walnuts until well mixed.
3
3. Pour into the tin and bake for 30-35 minutes until golden and a skewer inserted into the centre comes out clean (cover the cake with foil if it starts to brown too quickly). Once cooked, leave in the tin for 5 minutes, then invert onto a wire rack and cool completely.
4
4. For the icing, use electric beaters to beat the butter and icing sugar together until light and fluffy. Add the soft cheese, mix for a few seconds, then beat in the orange zest and juice. Use a palette knife to spread over the cooled cake and serve.

2571

kcal

Calories

148

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 300ml sunflower oil, plus extra for greasing, 100g walnut halves, 350g dark brown soft sugar, 5 eggs, and more.

Yes, Moist Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Carrot Cake

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