£2 on Superblends 20's
-
  1. Home
  2. Recipes
  3. Carrot Cake with Cream Cheese Frosting

CARROT CAKE WITH CREAM CHEESE FROSTING

Fruity, nutty and ever so moist. Just how carrot cakes should be. This lovely recipe shows you how to make individual little cakes - perfect for brightening up any cake stand. The cake was made by the lucky winners of our Waitrose Cookery School competition.

Serves12 Cupcakes
Makes In30 mins
DifficultyEasy
Dietary[[v]]

Ingredients

For The Cupcakes

QtyIngredient
125ml
Corn Oil
150gSugar
3Medium Eggs
5gVanilla Essence
75gRaisins
150gPlain Flour
1/2 tspBicarbonate of Soda
1/2 tspSalt
200gGrated Carrot
100gRoasted Walnuts
1/2 tspBaking Powder

For The Frosting

QtyIngredient
200g
Cream Cheese
30gIcing Sugar
Juice of halfA Lemon

Toppings

QtyIngredient
100g
Caster Sugar 
10Walnuts

Method

  • For the carrot cake, using an electronic mixer with the paddle attachment, mix all the ingredients together apart from the grated carrot and walnuts.
  • Once mixed, fold in the walnuts and grated carrot.
  • Spoon the mixture into 12 cupcake cases and bake in the oven for 14 mins at 160ºC, gas mark 3.
  • For the cream cheese frosting, using an electronic mixer, beat the cream cheese and icing sugar together using the paddle attachment.
  • Once the mixture is light and fluffy, add the lemon juice.
  • To top, caramelise the sugar in a heavy based pan and add the walnuts. Put onto parchment paper and, when cooled, decorate the cupcakes.
  • Enjoy with your favourite cup of afternoon tea!