Recipes Cake Recipes Carrot Cakes Carrot Cake Loaf Back to Carrot Cakes Carrot Cake Loaf Total Time 50m Prep Time 10m Bake Time 40m Makes 2 Skill Level Easy 1 Review 5 star rating Save Save this recipe Share This recipe for best carrot cake was featured on series 2 of Baking Mad with Eric Lanlard on Channel 4. It makes two cakes Method Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Grease 2 regular 25cm x 11cm (10x4.25 inch) loaf tins with butter and line with baking paper. Add the light muscovado sugar and ground nut oil to the mixer. You can use vegetable oil as an alternative. Break 5 eggs and add to the mixture. Whisk straight away. Grate the carrots into a seperate bowl. If you want you can use other exotic different coloured carrots from the market for a bit of variety. Add them to the mixture. Add walnuts and golden sultanas to the bowl and mix. In a separate bowl sift in the flour, cinnamon and nutmeg. Fold the mixture until fully mixed. Pour the mixture into the loaf tins. Cook in a preheated oven for 40-45 minutes. Half way through cooking, use a sharp knife to cut lengthways along the top of the loaf to create a dome like effect. Once cooked, remove from tins and allow to cool. For the frosting, place the butter and cream cheese in the mixer. Add in the icing sugar, mixing it in by hand first to avoid mess. Add 1tsp of vanilla extract and mix. Decant the frosting into a bowl and pop in the fridge to firm up. When firm take a palette knife and holding the loaf in your hands spread the frosting on starting around the sides and then piling it high on top. Smooth over the frosting for an even finish. For the final touch, sprinkle golden sultanas and walnuts on the top and dust with icing sugar. Let's Bake The easiest way to follow a recipe Reviews Sophia Blair 28 September 2018 5 star rating Absolutely loved this cake and the fact it made 2 was even better. I only have one tin but the mix kept well overnight and gave us a perfect 2nd cake. Now my go to carrot cake recipe! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the cake 5 Egg(s) (free range) 350g Unrefined light muscovado sugar 400ml Ground nut oil 400g Self-raising white flour 2 tsp Cinnamon 2 tsp Nutmeg (ground) 400g Carrot(s) (grated) 200g Sultanas 200g Walnuts (roasted, Halved) For the buttercream 250g Butter (unsalted) (softened) 100g Cream cheese 600g Unrefined golden icing sugar 1 tsp Vanilla extract Recipe Alternatives Light Muscovado Carrot Cake Light Muscovado Carrot Cake Total 1h 0m Serves 0 Skill Easy Diet Rating 5 star rating Nutty carrot cake Nutty carrot cake Total 1h 35m Serves 10 Skill Easy Diet Rating No ratings yet Nielsen Massey Carrot Cake with Vanilla Bean Icing Nielsen Massey Carrot Cake with Vanilla Bean Icing Total 1h 15m Serves 8 Skill Intermediate Diet Rating No ratings yet
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