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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!