Try this Neilson Public Carrot Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Neilson Public Carrot Cake
Prep time: 1 h 40 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 10
Cuisine: not set
Ingredients: For the carrot cake; • 450ml/16fl oz vegetable oil; • 400g/14oz plain flour; • 2 tsp bicarbonate of soda; • 550g/1lb 4oz sugar; • 5 free-range eggs; • 1/2 tsp salt; • 2 1/2 tsp ground cinnamon; • 525g/1lb 3oz carrots grated; • 150g/5 1/2oz shelled walnuts chopped; For the icing; • 200g/7oz cream cheese; • 150g/5 1/2oz caster sugar; • 100g/3 1/2oz butter softened

Find the most delicious recipes here

INGREDIENTS

For the carrot cake
• 450ml/16fl oz vegetable oil
• 400g/14oz plain flour
• 2 tsp bicarbonate of soda
• 550g/1lb 4oz sugar
• 5 free-range eggs
• 1/2 tsp salt
• 2 1/2 tsp ground cinnamon
• 525g/1lb 3oz carrots ; grated
• 150g/5 1/2oz shelled walnuts ; chopped
For the icing
• 200g/7oz cream cheese
• 150g/5 1/2oz caster sugar
• 100g/3 1/2oz butter ; softened

INSTRUCTIONS

Method

1. For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.

2. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

3. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

4. Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

NOTES

Alert editor

Neilson Public Carrot Cake

For the carrot cake
 • 450ml/16fl oz vegetable oil
 • 400g/14oz plain flour
 • 2 tsp bicarbonate of soda
 • 550g/1lb 4oz sugar
 • 5 free-range eggs
 • 1/2 tsp salt
 • 2 1/2 tsp ground cinnamon
 • 525g/1lb 3oz carrots grated
 • 150g/5 1/2oz shelled walnuts chopped
 For the icing
 • 200g/7oz cream cheese
 • 150g/5 1/2oz caster sugar
 • 100g/3 1/2oz butter softened

Method
1.	For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2.	Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
3.	Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
4.	Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

Add Photo

neilsonholidays3

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 10 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.