British
Carrot Cake with Cream Cheese Icing
Moist spiced carrot cake with toasted nuts, warm spices, and tangy cream cheese icing.
12 servings · 45 minutes prep · 35 minutes cook
Ingredients
Cake
- 2 cups, spooned and leveled
- 2 tsp
- 1 tsp
- 1 tsp
- 2 tsp
- 1 tsp
- 1/4 tsp, freshly grated if possible
- 4 large, room temperature
- 1 cup, packed
- 1/2 cup
- 1 cup, such as avocado oil
- 2 tsp
- 1 tbsp, finely grated
- 3 cups, finely grated, lightly packed
- 1 cup, toasted and chopped
- 1/2 cup, optional
Cream Cheese Icing
- 12 oz, softened but cool
- 8 tbsp, softened
- 2 1/2 cups, sifted
- 1 tsp
- 1 pinch
Directions
Bake the Cake
- Heat oven to 350°F. Grease and line two 9-inch cake pans with parchment.
- Whisk all purpose flour, baking powder, baking soda, , cinnamon, ground ginger, and whole nutmeg.
- In a separate bowl, whisk egg, light brown sugar, granulated sugar, neutral oil, , and orange zest until smooth.
- Fold dry ingredients into wet ingredients just until combined. Fold in carrot, toasted walnuts, and raisins if using.
- Divide batter between pans and bake for 30 to 35 minutes, until the centers spring back and a skewer comes out with moist crumbs.
- Cool in pans for 15 minutes, then turn out and cool completely for at least 90 minutes before icing.
Ice and Serve
- Beat cream cheese and unsalted butter until smooth. Beat in powdered sugar, , and until creamy but not loose.
- Ice the cooled cake layers with a moderate layer between them and over the top and sides.
- Chill for 30 minutes if needed for cleaner slices, then serve slightly cool. Refrigerate the cream-cheese-iced cake at or below {{temperature:40°F}} within 2 hours and use within 4 days.
