Dave Child's Workshop

Carrot Cake

This is an amazing carrot cake, courtesy of Sweetest Menu.


  • 315g plain flour
  • 190g brown sugar
  • 100g caster sugar
  • 1tsp baking powder
  • 0.5tsp baking soda
  • 1.5tsp ground cinnamon
  • 0.25tsp ground nutmeg
  • 240ml vegetable oil
  • 1tsp vanilla extract
  • 3 large eggs
  • 180ml milk
  • 200g carrot (roughly grated, skin on)
  • 110g walnuts or pecans (roughly chopped, for batter)
  • 500g cream cheese
  • 310g icing sugar
  • 2tbsp maple syrup
  • 55g walnuts or pecans (roughly chopped, for topping)


  • Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • Grease and line two 8-inch round cake pans with parchment or baking paper.
  • In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon and nutmeg.
  • In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
  • Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
  • Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.
  • Gently remove cakes from cake pans and leave on a wire rack to cool completely.
  • To make the frosting, add the cream cheese and sugar to a mixing bowl and beat with an electric mixer on medium speed until combined and smooth.
  • Add maple syrup and beat again.
  • Spread one third of the frosting onto one of the cake layers. Add the other cake on top. Add remaining frosting on top.
  • Sprinkle over chopped nuts. Cut and serve.