Carrot cake is a true classic, isn’t it?
Believe it or not, I have not made a carrot cake before. Something about having vegetables in puddings had always put me off it for years! I just so happened to have a whole bag of carrots in the fridge so decided that it was about time! This is such a classic cake for afternoon tea, very easy to make and everyone absolutely loves it. I use more carrots than most recipes out there, cut down on the sugar, and using oil will help the cake to rise all that bit more.
- 350g peeled and grated carrots (around 5 carrots)
- 200g light brown sugar or muscavado sugar
- 300g flour
- 3 eggs
- 300ml sunflower oil
- 1tsp bicarb
- 1tsp baking powder
- 3tsp ground cinnamon
- 2tsp ground ginger
- 1tsp vanilla extract
- 100g nuts (almonds, walnuts, pistachio etc)
- Cream cheese frosting – 150g butter at room temp, 250g icing sugar, 125g cream cheese
Let’s do this!
- Preheat oven at 150°C
- Put sugar, eggs and oil into a deep bowl and mix for few minutes using an electric whisk
- Add dry ingredients (flour, bicarb, baking powder, cinnamon, ginger and vanilla) slowly in parts to the bowl and keep mixing till all combined
- Add grated carrots and nuts, and mix with a wooden spoon/spatula
- Pour into a lined cake tin and smooth over the top with a palette knife
- Place in middle shelf of the oven and bake for 1hr at 150°C
- Whilst the cake is baking in the oven, make your cream cheese frosting. Put the softened butter in a clean deep bowl [Tip: make sure there are no traces of water in the bowl, otherwise the butter will split]. Mix the butter using a clean electric whisk for 3 minutes, before adding the icing sugar one spoonful at a time, and keep mixing until all has been incorporated. The more you mix it, the fluffier the icing becomes. Add cream cheese at the end and whisk one more time for a minute and you’re done!
- Check the cake is cooked by checking if the cake mixture still sticks to a skewer or not after an hour, and if okay, take out the oven and keep in its cake tin to cool. Once it has cooled, slice cake in half to slather a third of the icing as a layer and smother all the rest of the icing on top and sides of the cake.