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Moist Carrot Cake With Condensed Milk

Carrot Cake With Condensed Milk

A uniquely moist and tender carrot cake, enriched with sweetened condensed milk for a rich flavour and topped with a classic tangy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Carrot Cake
  • 260 g plain flour
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 150 g light brown soft sugar
  • 3 large free-range eggs at room temperature
  • 180 ml sunflower or vegetable oil
  • 200 g sweetened condensed milk
  • 1 tsp vanilla extract
  • 300 g carrots peeled and finely grated (about 3 medium carrots)
  • 100 g walnuts or pecans toasted and roughly chopped
For the Cream Cheese Frosting
  • 200 g full-fat cream cheese at room temperature
  • 100 g unsalted butter softened
  • 300 g icing sugar sifted
  • 1 tsp lemon juice optional, but adds a lovely tang

Method
 

  1. Prepare Your Tin: Preheat your oven to 180°C (160°C fan). Grease and line the base of a 23cm (9-inch) round springform cake tin with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. This ensures the spices are evenly distributed.
  3. Mix the Wet Ingredients: In a separate, larger bowl, use an electric mixer or a stand mixer to beat the light brown soft sugar and eggs together for about 2-3 minutes until the mixture is pale and slightly thickened.
  4. Add Liquids: With the mixer on low speed, slowly stream in the oil until just combined. Then, add the sweetened condensed milk and vanilla extract, mixing until the batter is smooth. Don't overmix at this stage.
  5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture in two or three additions, using a spatula. Stop mixing as soon as you no longer see streaks of flour.
  6. Fold in Carrots and Nuts: Add the finely grated carrots and toasted walnuts. I find that folding these in by hand with a spatula is best. This prevents overmixing and ensures they are evenly incorporated without being crushed.
  7. Bake the Cake: Pour the batter into your prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  8. Cool Completely: Let the cake cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. It is crucial that the cake is 100% cool before you attempt to frost it.
  9. Make the Frosting: While the cake cools, beat the softened butter and room temperature cream cheese together until smooth and creamy. Gradually add the sifted icing sugar, beating on low speed until combined, then increase the speed and beat until light and fluffy. Stir in the vanilla and lemon juice.
  10. Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can create swoops and swirls with the back of a spoon for a rustic look. Slice and serve.

Notes

For the best flavour, toast the nuts before chopping. The cake can be stored in an airtight container in the refrigerator for up to 4 days.