Serves: 10–12
Prep Time: 30 minutes
Cooking Time: 45–55 minutes

Ingredients

For the cake:

2 cups grated carrot
1½ cups plain flour
1 cup brown sugar
½ cup caster sugar
1 cup vegetable oil
3 eggs
1 tsp vanilla extract
1½ tsp baking soda
1½ tsp baking powder
1½ tsp cinnamon
½ tsp nutmeg
Pinch of salt

For the carrot filling:

1½ cups grated carrot
½ cup orange juice
¼ cup brown sugar
1 tbsp honey
1 tbsp butter

For the cream cheese frosting:

250 g cream cheese, softened
100 g unsalted butter, softened
1½ cups icing sugar
1 tsp vanilla extract

For the crumble topping:

½ cup plain flour
¼ cup brown sugar
¼ cup cold butter, cubed
¼ cup chopped walnuts

Instructions

Prepare the cake:
Preheat oven to 180°C and grease two 20 cm round cake tins (or one deep tin to slice later).
In a large bowl, whisk together oil, sugars, eggs, and vanilla until smooth.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture, then stir in grated carrot until evenly combined.
Pour batter into the tins and bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool completely before slicing or layering.
Make the carrot filling:
In a small saucepan, combine grated carrot, orange juice, brown sugar, honey, and butter.
Cook over medium heat for 10–15 minutes, stirring often, until thickened and jam-like.
Set aside to cool completely.
Prepare the frosting:
Beat cream cheese and butter together until smooth and creamy.
Add icing sugar and vanilla, and beat until light and fluffy.
Make the crumble:
In a small bowl, rub flour, brown sugar, and butter together with your fingertips until crumbly.
Stir through chopped walnuts.
Bake on a lined tray at 180°C for 10–12 minutes or until golden. Cool completely.
Assemble the cake:
Slice the cake in half horizontally if using one deep tin.
Spread a layer of cream cheese frosting on the bottom half, followed by a layer of the carrot filling.
Place the second layer of cake on top and cover with more frosting.
Sprinkle the crumble and a few extra walnuts over the top.

To Serve

Serve slightly chilled or at room temperature. Perfect for birthdays, afternoon tea, or any occasion that calls for something sweet and heartfelt — just as Apu would have wanted.

Dessert Recipes

Ilona's Cherry Strudel

Nagyi's Pumpkin Pie

Ilona's Carrot Cake