A moist, spice-filled Aussie Carrot Cake topped with tangy cream cheese frosting. Perfect for birthdays, tea time, and celebrations.

Scale

250 g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

200 g brown sugar

4 large eggs

250 mL vegetable oil

2 tsp vanilla extract

300 g grated carrots

100 g crushed pineapple, drained

100 g chopped walnuts or pecans

—

250 g cream cheese

125 g unsalted butter

300 g icing sugar

1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

1. Grease and line two 23 cm round cake pans. Preheat oven to 180°C (350°F).

2. Whisk flour, baking powder, bicarb, cinnamon, nutmeg, and salt.

3. Whisk sugar, eggs, oil, and vanilla in another bowl until smooth.

4. Fold dry into wet until just combined.

5. Add carrots, pineapple, and nuts. Fold gently.

6. Divide batter between pans. Bake 25–30 mins.

7. Cool completely.

8. Beat cream cheese and butter until smooth.

9. Add icing sugar gradually, then vanilla. Beat until fluffy.

10. Frost cooled cake layers, decorate as desired.

For a nut-free version, omit walnuts.

Chill frosting slightly before spreading for neater layers.