Classic Carrot Cake

  • Total Time

    55m

    • Prep Time

      15m

    • Bake Time

      40m

  • Serves

    12

  • Skill Level

    Easy

  • Dietary Needs

    Veg
    • Vegetarian

  • 1 Review

    3 star rating

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If you're looking for a classic carrot cake, then look no further. This carrot cake recipe is so versatile, you can even turn it into a tray bake. Just swap your round tin out for a lined 18 x 28cm (7x11”) tray. You just spread the icing over the top rather than sandwiched in the middle too. 

 

 

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.

  2. Whisk the oil and sugar together, then whisk in the eggs one a time.

  3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

  4. Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

  5. For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts.

     

    If you love the taste of carrot cake, why not try something new? This Swiss roll carrot cake is a doddle to make and it's really fun too! Click here for the full recipe

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Reviews

  1. 3 star rating

    This recipe is quite easy to follow although if you have a sweet tooth then this recipe isnt for you as it is definately lacking in sweetness.

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Ingredients

For The Cake

  • 250ml Sunflower Oil
  • 225g Unrefined Light Muscovado Sugar (We Like Billington's)
  • 3 Free Range Large Eggs
  • 225g Self-Raising White Flour (We like Allinson)
  • 250g Grated Carrots

For the Icing

  • 25g Unrefined Golden Icing Sugar (We like Billington's)
  • 250g Mascarpone Cheese
  • 10 Walnut Halves

Utensils

  • 20cm/ 8" Round Cake Tin
  • Mixing Bowl
  • Wooden Spoon

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