The delicious, moist, double layer carrot cake makes a fantastic dessert or a decadent treat for morning tea.
At a glance
Approx 1.5 hours
2 cups plain flour
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/4 cups olive oil
1 cup white sugar
1 cup brown sugar (lightly packed)
1 tsp vanilla extract
3 cups peeled, grated carrots
1 cup roughly chopped walnuts
1/2 cup sultanas
230g cream cheese, softened
1 1/4 cups icing sugar
1/3 cup heavy cream
Heat the oven to 180C. Grease two round cake pans and line the bottom with baking paper, then grease the top of the paper and grease the internal sides of the pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Using a rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in gradual stages, gently stirring until they disappear and the batter is smooth.
Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Bake for 35 to 45 minutes, or until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in their tins for about 15 minutes, before turning out onto cooling racks. Peel off the baking paper and allow cool completely.
In another large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Cover and refrigerate until ready to ice the cake.
When the cake layers are completely cool, spread nearly half of the icing evenly on one cake, then place the second cake directly on top. Spread the remaining icing on top of the second and decorate as you like!