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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180 degrees Celsius.
Mix eggs, vanilla extract, brown sugar, caster sugar, veg oil, and milk until well combined.
Add self raising flour, cinnamon, salt, baking powder, and baking soda to the mixture and stir until smooth.
Fold in grated carrots and crushed walnuts.
Pour the batter into a prepared baking tin.
Bake for 35 minutes or until the cake is fully baked and a skewer inserted comes out clean.
Mix cream cheese, vanilla extract, unsalted butter, and icing sugar until smooth and creamy.
Decorate the cooled carrot cake with the frosting and mini carrots.
Cut the cake into slices and enjoy with your tea.
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If the cake is a little dry, mix 2 tbsp icing sugar and 7 tbsp milk. Sprinkle on your cake before decorating.
What can I do if my cake is dry?
Mix 2 tbsp icing sugar and 7 tbsp milk, then sprinkle on your cake before decorating.
How do I know when the cake is fully baked?
The cake is fully baked when a skewer inserted into the center comes out clean.
Can I use a different type of sugar?
Yes, you can substitute caster sugar with granulated sugar if needed.
How should I store the cake?
Store the cake in an airtight container in the refrigerator to keep it fresh.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting in advance and store it in the refrigerator until ready to use.
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