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My favourite homemade carrot cake recipe. This cake is easy to make, incredibly moist and warmly spiced, and topped with rich, creamy Philadelphia frosting. It\u2019s made with walnuts (or pecans), cinnamon and pineapple. You don\u2019t need any fancy equipment – just a few bowls, a whisk and a spatula. It\u2019s truly the best carrot cake ever – tried and tested many times!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the best carrot cake ever:<\/u><\/p>\n

\n
• \u2154 cup plain flour<\/li>\n
• \u00bd cup caster sugar<\/li>\n
• 1 tsp bicarbonate of soda<\/li>\n
• \u00be tsp baking powder<\/li>\n
• \u00bd tsp ground cinnamon<\/li>\n
• \u00bc tsp ground cloves<\/li>\n
• \u00bc tsp freshly grated nutmeg<\/li>\n
• \u00bc tsp ground allspice<\/li>\n
• \u00bc tsp salt<\/li>\n
• \u2153 cup vegetable oil or walnut oil<\/li>\n
• 2 eggs<\/li>\n
• 1 cup chopped walnuts<\/li>\n
• \u00bd cup chopped, drained pineapple<\/li>\n
• 1 cup grated carrot<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In a bowl, whisk together the sifted flour, caster sugar, bicarbonate of soda, baking powder, spices and salt. In another bowl, whisk together the oil and eggs until well combined. Stir the egg mixture into the flour mixture using a spatula. Fold in the walnuts, pineapple and grated carrot until evenly incorporated.<\/p>\n

  Grease and line a 20 cm springform tin. Spoon the batter into the prepared tin.<\/p>\n

  Bake at 175\u00b0C for 40\u201345 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.<\/p>\n

  Ingredients for the cream cheese frosting:<\/u><\/p>\n

  \n
  • 300 g Philadelphia cream cheese, at room temperature<\/li>\n
  • 90 g butter,\u00a0at\u00a0room temperature<\/li>\n
  • 1 cup\u00a0icing sugar, sifted<\/li>\n
  • 1 tsp vanilla extract or vanilla paste<\/li>\n<\/ul>\n

    Cream the\u00a0butter and the\u00a0sugar together in a bowl\u00a0until pale and fluffy. Add vanilla and beat. Add cream cheese and beat until fluffy.<\/p>\n

    Cut the cooled cake in half horizontally through the middle. Spread half the frosting on one cake, sit the other on top, and spread the remaining frosting. Decorate the top of the cake with the walnuts and sprinkle with cinnamon, if you wish.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    My favourite homemade carrot cake recipe. This cake is easy to make, incredibly moist and warmly spiced, and topped with rich, creamy Philadelphia frosting. It\u2019s made with walnuts (or pecans), cinnamon and pineapple. You don\u2019t need any fancy equipment <\/p>\n","protected":false},"author":1,"featured_media":223,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,79,70,306],"tags":[118,86,116,117,103],"duration":[],"tag_group":[],"class_list":["post-222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-from-all-over-the-world","category-kids-baking","category-quick-bakes-express","tag-carrot","tag-cinnamon","tag-philadelphia-en","tag-pineapple","tag-walnuts"],"acf":[],"yoast_head":"\n