Carrot Layer Cake with Orange, Walnuts and Cream-Cheese Icing
Lalkila Kitchen · Lalkila · Eggs · Vegetarian · Desserts · Contemporary cooking · Western influenced
Carrot, orange and spices flavour two cake layers with walnuts and cream-cheese icing.
Ingredients
- 230ml vegetable oil, plus extra for tins
- 100g plain yoghurt
- 4 large eggs
- 1½ teaspoons vanilla extract
- Zest of ½ orange
- 265g self-raising flour
- 335g light muscovado sugar
- 2½ teaspoons cinnamon
- ¼ whole nutmeg, finely grated
- 265g grated carrot
- 100g raisins
- 100g walnuts, chopped and divided
- 100g softened slightly salted butter
- 300g icing sugar
- 100g full-fat cream cheese
Method
- Heat oven to 180°C/160°C fan. Grease and line two 20cm cake tins.
- Whisk oil, yoghurt, eggs, vanilla and zest. Separately combine flour, sugar and spices, breaking sugar lumps.
- Mix wet into dry with carrot, raisins and half the walnuts. Divide between tins.
- Bake 25–30 minutes, until a skewer is clean; continue if wet batter remains. Cool completely.
- Beat butter and icing sugar smooth, then gradually beat in cream cheese. Sandwich and cover cakes with icing; scatter remaining walnuts. Refrigerate.
Cooking notes
Use self-raising flour. Do not taste raw batter. Cool completely before icing; refrigerate the finished cake.
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Source and adaptation
Adapted from Cassie Best, Easy carrot cake, Good Food. Original recipe.
Chooses walnuts and raisins; retains two 20cm tins.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.