Classic Carrot Cake
This delicious carrot cake recipe is a moist and flavorful treat that is perfect for any occasion. With a soft crumb and a hint of warm cinnamon, this cake is topped with a luscious cream cheese frosting and crunchy walnuts. Perfect for satisfying your sweet cravings with a touch of wholesome goodness.
— Constant Cookbook
Ingredients
- 450ml/16fl oz vegetable oil
- 400g/14oz plain flour
- 2 tsp bicarbonate of soda
- 550g/1lb 4oz sugar
- 5 free-range eggs
- ½ tsp salt
- 2½ tsp ground cinnamon
- 525g/1lb 3oz carrots
- 150g/5½oz shelled walnuts
- 200g/7oz cream cheese
- 150g/5½oz caster sugar
- 100g/3½oz butter
Instructions
- For the carrot cake, preheat the oven to 180C/170C Fan/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.
- Break the eggs into a large bowl, and lightly whisk using a fork. Add the vegetable oil and whisk again. Stir in the grated carrots, raisins, walnut pieces and orange zest.
- In a separate large bowl, sift together the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar.
- Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
- Spoon the cake batter into the lined tin and bake on the middle shelf for 1â1¼ hours, until the cake has risen and is golden-brown all over. Remove the cake from the oven and set aside in the tin to cool for 10â15 minutes, then turn the cake out and leave to cool completely on a wire rack.
- While the carrot cake cools, make the frosting. Place the softened butter in a large bowl with the caster sugar, beat it for 2â3 minutes until light and creamy, then beat in the cream cheese until smooth.
- Place the cake on a serving plate or cake stand. Use a palette knife, or flat-bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top and serve.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 1 x 26cm/10in cake
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