This Super Simple Carrot Cake is a wonderfully easy peasy recipe. It’s incredibly light and moist, and the olive oil gives it an amazing extra dimension. Although it takes a while in the oven, the prep is minimal, and it tastes and smells so good!
Super Simple Carrot Cake
This Super Simple Carrot Cake is such a wonderfully easy cake to make! All you need to do is mix together flour, sugar, cinnamon, grated carrots and chopped walnuts in a bowl, and mix up eggs, olive oil and milk in a jug. Then simply pour the wet ingredients into the dry ingredient and stir. Pour the whole lot into a lined cake tin (see below for cake tin lining instructions) and bake! What could be easier?
The cream cheese frosting is optional, but equally simple. Just mix cream cheese with icing sugar and spread over the cake! Add a simple decoration of chopped walnuts for a classy, but ridiculously easy, finish and voilà – a beautiful but very low effort cake.
Not a fan of olive oil?
The olive oil in this cake gives it a wonderful moist texture and an extra depth to the flavour – it doesn’t taste at all of olive oil, just richer and more delicious! However, if you are not a fan of olive oil, you might prefer to use sunflower or rapeseed (canola) oil instead.
Don’t forget to line the tin!
It’s really important to double line the cake tin for this carrot cake recipe, as lining the tin stops the cake overcooking on the base and sides. Don’t worry – lining the tin is not difficult at all with my easy peasy method!
How to double line a round cake tin
Simply double over the baking paper and draw round the base of your cake tin, then cut out the two circles. This is to line the base of your cake tin. Next, cut out a piece of baking paper long enough to go all the way round the tin and twice the height, then fold it over lengthways. This is to line the sides of the tin.
Grease the tin with a little olive oil and use a little olive oil to make the two circles stick together. Put the circles in the bottom of the tin and the long bit round the sides. Finally, grease the top of the baking paper. (In theory the baking paper shouldn’t stick to the cake, in practice I find it better to err on the safe side!)
How to store carrot cake
If the carrot cake is undecorated, simply place it in an airtight container, where it will keep for up to a week. If the carrot cake is decorated with cream cheese frosting, you will need to store the cake in the fridge – ideally in an airtight container, or at least covered. The decorated cake should keep for 3 days in the fridge.
Can you freeze carrot cake?
If the carrot cake is undecorated then, yes – you can freeze it. Once completely cold, wrap it first in a double layer of baking paper and then in a double layer of foil. Properly wrapped, the cake should keep in the freezer for up to 3 months.
If the carrot cake is decorated then, no – it’s not suitable for freezing and should be stored in the fridge and eaten within 3 days.
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Super Simple Carrot Cake
- 350 g self raising flour sieved
- 325 g dark soft brown sugar sieved
- 2 teaspoons cinnamon
- 250 g carrots grated
- 75 g walnuts roughly chopped
- 4 medium eggs
- 200 ml olive oil (See Note 1)
- 4 tablespoons milk
- 180 g full fat cream cheese (I use Philadelphia Original)
- 30 g icing sugar sieved
- 25 g walnuts finely chopped
Super Simple Cake:
- Preheat the oven to 180C / 160C fan / gas mark 4 / 350F. Grease and line the bottom and sides of a 22cm / 9inch round cake tin with a double layer of greaseproof paper. (See above for step-by-step instructions.)
- Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.
- Beat together the eggs, olive oil and milk in a large jug.
- Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.
- Tip the cake mixture into the lined cake tin and cook for 1h - 1h15, or until a skewer comes out clean. (If you don't own a skewer, use a teaspoon handle instead!)
Easy Cream Cheese Frosting (optional):
- Simply mix the cream cheese and icing sugar together and spread it on the top of the cake. Sprinkle the finely chopped walnuts on the top to decorate.
- I like to use extra virgin olive oil, as it gives a really wonderful depth of flavour to this cake, however - unless you are a big fan of extra virgin olive oil (like me!) - you may prefer a lighter olive oil. Alternatively you can use sunflower or rapeseed (canola) oil, if you prefer.
- Suitable for freezing - if undecorated.
- Nutrition information is approximate and meant as a guideline only.
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