Description

This meticulously tested carrot cake slice features a precise oil-to-flour ratio to ensure a dense, moist crumb that holds its shape perfectly when cut. Topped with a stabilized cream cheese frosting, it balances earthy spices and sweet carrots for a professional-grade snack cake.

Ingredients

250g self-raising flour
100g brown sugar
2 cups grated carrots (medium grate)
150g vegetable oil
45g chopped walnuts
1 tsp mixed spice
200g full-fat block cream cheese
100g icing sugar
50g unsalted butter, softened
1 tsp vanilla extract

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Instructions

Pre-heat oven to 180°C (360°F) and line a rectangular baking dish with parchment paper, leaving an overhang on the sides.
In a mixing bowl, fold together the self-raising flour, brown sugar, carrots, walnuts, and mixed spice with the vegetable oil until a thick, cohesive batter forms.
Transfer the batter into the prepared dish, press firmly into the corners, and bake for 30-35 minutes until a skewer comes out with moist crumbs.
Cool in the pan for 10 minutes to allow the structure to set, then use the parchment sling to move it to a wire rack to cool completely.
In a clean bowl, beat the cream cheese, icing sugar, softened butter, and vanilla until stiff enough to hold a peak, then spread evenly over the cold cake.
Slice into rectangles using a sharp, non-serrated knife, wiping the blade with a warm, damp cloth between each cut for clean edges.

Notes

To prevent a weeping frosting, ensure your cream cheese is at room temperature before mixing and never apply it to a cake that is still even slightly warm. For the cleanest presentation, wipe your knife blade after every single cut to prevent the frosting from dragging into the cake layers.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: Modern Australian