The Best Carrot Cake Recipe

Don't shy away from baking this best carrot cake recipe! It is really easy, moist, and moorish. Bet you can't eat just one slice!

As the proportions of the ingredients are important when baking, please stick to either the imperial or metric measurements given in the list below.

Ingredients

  • 12oz (300g) carrots
  • 3oz (75g) chopped nuts
  • 4oz (100g) self raising flour
  • 40z plain wholewheat flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2/2 tsp grated nutmeg
  • 8 fl oz (225ml) groundnut oil
  • 6oz brown sugar
  • 4 large eggs
  • 1 1/2 tbsps golden syrup

Preparation

Turn the oven onto Gas Mark 3, 325°F or 160°C to preheat.

Rub the inside of a 9 inch round cake tin with margarine, then cut a circle of greaseproof paper to fit the bottom of the pan. Cut a long rectangle of paper the width of the sides of the pan. Curl this into a ring and use it to line the sides of the pan. This preparation will help stop the cake from sticking to the pan.


Making the carrot cake

  1. Pass the flours, spice and bicarbonate of soda through a sieve into a bowl (being wholegrain flour they will be some grains left that won't go through, so just tip those in afterwards).
  2. Peel and grate the carrots into another bowl, or if you have one handy use a food processor with a grating blade to save time (and scraped knuckles!). Add the chopped nuts to this bowl also.
  3. In a third bowl, whisk the oil, eggs, sugar and golden syrup together until smooth. Then add this mixture to the sieved flour, slowly folding it in with a metal spoon. To fold, use the edge of the spoon and make cutting movements through the mixture, gradually incorporating everything. Don't beat at this stage or you will knock out all the air you put in by sieving the flour.
  4. Gently stir in the carrots and nuts. Then pour the mixture into the prepared cake tin. and cook for 1 hour.
  5. To test if it is cooked, insert a skewer or thin bladed knife into the center. If it is clean when you pull it out the cake is done. If it has wet mixture stuck to it, give the cake a little longer in the oven.
  6. Leave to cool before frosting.

Carrot Cake Frosting Recipe

  • 7 oz cream cheese
  • 2 oz butter
  • 2 oz sieved icing sugar (confectioner's sugar)
  • 1 teaspoon vanilla essence
  1. Cream the butter and sugar together until fluffy. Add the vanilla essence and cream chese, mixing until thoroughly combined.
  2. Once your carrot cake is cool, use a palette knife (which has a wide flat, rounded end blade), spread the mixture over the cake, and down the sides. It doesn't have to be completely smooth.
  3. You could decorate it by pressing more chopped nuts into the sides, or you could cut little carrots out of orange colored marzipan to decorate the top.


I hope you try making this cake and agree that it is the best carrot cake recipe you have ever tasted!





New! Comments

Did you enjoy this page? Leave me a comment in the box below.