Wonderfully Moist Carrot Cake
I adore this carrot cake because it's so effortlessly lovely. With a touch of avocado oil, it's incredibly moist, while the blend of spices fills the kitchen with a divine scent. It's a treat that requires minimal prep yet delivers exceptional flavor.
Ingredients
- 350 g self raising flour sieved
- 325 g dark soft brown sugar sieved
- 2 teaspoons cinnamon
- 250 g carrots grated (use the coarse side of the grater)
- 75 g walnuts roughly chopped
- 4 medium eggs
- 200 ml avocado oil
- 4 tablespoons milk
- 180 g full fat cream cheese (I use Philadelphia Original)
- 30 g icing sugar sieved
- 25 g walnuts finely chopped
Instructions
- Preheat your oven to 160°C (320°F), ensuring it's ready for action. Grease and line your cake tin, setting the stage for a smooth cake release.
- In a bowl, whisk together the flour, sugar, and cinnamon until it’s aromatic and combined. You’ll start seeing a nice uniform mix.
- Fold in the carrots and walnuts, and then integrate the eggs and avocado oil until the batter is well mixed with a warm, inviting hue.
- Transfer the batter into the prepared tin, smoothing the surface. Bake it for 75 minutes, watching until it becomes golden and a skewer comes out clean.
- Let the cake cool slightly before removing it from the tin. Once cool, whip together the cream cheese and icing sugar until silky, spreading it generously over your cake. Garnish with finely chopped walnuts for that extra crunch.
Notes
This version updates the classic carrot cake with avocado oil, adding a subtle creamy texture. I love using pecans in place of walnuts for a change, and sometimes I mix in a pinch of nutmeg for added warmth. The cake’s simplicity and flavor are its real charm!