Spiced Carrot Cake

Method

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1. Line and grease two 20 cm cake tins. Heat the oven to 175°C / 345°F.

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2. Toast the walnuts on a tray for 8 minutes, then cool and chop.

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3. Whisk the flour, bicarbonate of soda, salt and all the spices together.

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4. In a large bowl, whisk both sugars with the eggs for 2 minutes until slightly thickened, then whisk in the oil and vanilla.

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5. Fold in the dry ingredients until only just combined.

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6. Fold through the grated carrot, drained pineapple and chopped walnuts.

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7. Divide between the tins and bake for 35 to 40 minutes, until a skewer comes out with a few moist crumbs.

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8. Cool in the tins 15 minutes, then turn out and cool completely.

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9. Beat the butter for 3 minutes, add the icing sugar in two additions, then beat in the cold cream cheese, vanilla and salt on low for under a minute.

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10. Sandwich and frost the cake, then finish with walnut halves around the edge. Chill 30 minutes to set before slicing.

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Chef’s Tips

• Grate the carrots on the fine side of a box grater. Food processor shreds are too coarse and stay crunchy.
• Squeeze the pineapple properly — excess juice makes the centre sink.
• The cake genuinely tastes better on the second day, once the spices have bloomed into the crumb.

Pairing Suggestions

• A cup of strong tea or coffee
• Serve for afternoon tea or as a birthday cake
• Follow a light meal

Storage & Reheating

Refrigerate 5 days covered; serve at room temperature. Unfrosted layers freeze 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.