Carrot Cake by Marialena

Carrot Cake by Marialena


  • 400grams all purpose flour

  • 450g brown sugar

  • 250gr crushed walnuts

  • 2 tsp cinnamon

  • 1 tsp clove

  • 1/2tsp salt

  • 1 Tablespoon baking powder

  • 1 and 1/2 tsp baking soda

  • 6 eggs

  • 450ml sunflower oil

  • 6 large carrots grated finely

    **Butter cream frosting**

  • 180grams butter

  • 250grams cream cheese

  • 500grams icing sugar


  1. In a bowl, place all dry ingredients together and mix. Add the walnuts too. In your mixer, beat the eggs with the sugar for 5 minutes on medium speed.

  2. Then, lower the speed and add the oil and the carrots. Slowly incorporate the dry ingredients. Butter two 20 inch baking trays or line them with some parchment paper.Share the mixture in them 

  3. Bake in a pre heated oven at 180°C in a fan forced overn for 45 minutes or until a knife or a skewer comes out clean.

  4. In the meantime, make the buttercream! Mix the butter (room temp) well and add the cream cheese (also room temp) Mix for one minute on medium speed. 

  5. Then, add the icing sugar slowly on slow speed until it blends in.Once the cakes have come to room temperature, you can separate the cream in between and above the cake or as desired!