Carrot Cake

Carrot cake is one of my all-time favourites. This recipe is quick, easy and produces a really light cake.

American readers take note: this recipe contains less sugar than US recipes I’ve used, and so you may find that the cake tastes more savoury than you’re used to. It’s really good though, so please do try it and let me know what you think in Comments below.

Store the cake in a tupperware box for up to a week. If your kitchen’s warm, keep it in the fridge otherwise the icing will go bad.

Top tip: add lots of air by mixing the batter and icing/frosting with an electric hand mixer for longer than you think you need to produce the light, fluffy texture.

Carrot Cake recipe

I forgot to take a photo of my carrot cake, so here’s a photo of Mary Berry’s carrot cake instead

Equipment

  • Hand mixer
  • Large mixing bowl
  • Weighing scales/Tala Cook’s Dry Measure
  • 2 x deep 20cm (8in) round sandwich tins
  • Baking parchment
  • Spatula
  • Large metal or wooden spoon
  • Oven gloves
  • Wire rack

Ingredients

  • Butter for greasing the sandwich tins
  • 250ml sunflower oil
  • 4 large eggs
  • 225g light muscovado sugar
  • 200g carrots, peeled and coarsely grated
  • 300g self-raising flour
  • 2tsp baking powder
  • 2tsp cinnamon
  • pinch of fresh nutmeg
  • 75g walnuts, shelled and chopped, plus 8 halves to decorate
  • 100g butter (room temperature)
  • 300g full-fat cream cheese (room temperature)
  • 50g* icing/confectioner’s sugar (* you might need more or less, depending on how sweet you like it, so add it gradually and keep tasting as you go)
  • 1/2 tsp of vanilla extract

Method

  • Preheat the oven to 180°C (fan 160°C/350°F/Gas 4).
  • Grease two deep 20cm (8in) round sandwich tins and line the bases with baking parchment.
  • In a large bowl, combine all the ingredients for the cake mixture, using an electric hand mixer.
  • Spoon the mixture evenly between the tins.
  • Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins.
  • Transfer to a wire rack to cool.
  • Make the icing/frosting: put the butter, icing/confectioner’s sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand whisk or electric mixer until smooth and thoroughly blended.
  • When the cakes have cooled completely, spread half of the icing on one cake, put the other cake on top, and spread the remaining icing on top.
  • Decorate the top of the cake with the halved walnuts, or make your own carrot-inspired decorations with coloured marzipan.
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One comment on “Carrot Cake

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