This moist light muscovado carrot cake is an ideal spring time treat, whether it be an Easter celebration or simply enjoyed with a warm cup of tea. This cake is bursting with flavour from hints of mixed spices, coconut, walnut and carrot, the caramel undertones of Billington's light muscovado sugar and drizzled with a sweet, zesty orange syrup. And if that wasn't enough it is topped with a fluffy cream cheese frosting with a refreshingly twist of lime running through it. Simply moreish!
Preheat the oven to 180°C (160°C fan /gas mark 4) and prepare two 7" circular sandwich tins.
Sift together the flour, baking powder, spices and salt into a large bowl. Stir in the light muscovado sugar, breaking down any lumps followed by the chopped walnuts, grated carrot and dessicated coconut.
Finally stir in the eggs and sunflower oil and mix until just combined. Divide the mixture evenly between the 2 prepared tins and place into the oven.
Bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven.
Make the orange syrup by heating together in a small pan the orange juice and light muscovado sugar until all the sugar has dissolved and a syrup formed. Brush the top of the warm cakes with the orange syrup whilst still in the tins. Leave to cool in the tins before turning out onto a wire rack.
To make the icing beat together the softened butter and cream cheese before sifting in the icing sugar. Beat well together and finally stir in the lime zest and juice.
To assemble the cakes place a layer of icing on the base of one of the cakes before sandwiching together with the other cake and spreading the remaining icing over the top. Decorate with chopped pistachios and lime zest as desired.
The easiest way to follow a recipe
14 November 2020
I read the reviews and took on board the comments about the sugar quantity and frosting.
So I used 100g sugar.
I doubled up on frosting so I could comfortably frost the entire cake once sandwiched.
My change I would incorporate when making again...I would only add half the amount i.e. 25g of dessicated coconut. Although it had a great taste the coconut was a bit too much for my personal taste. To be honest .... you coukd actually leave it out as the carrots and oil give such a moist taste.
The syrup was lovely and applied on tbe cakes when warm.
Add half the orange juice and add more as you go along. My syrup was very fluid and not syrup like.
This is a fab cake.
I decorated all over with frosting.
Added carrot decorations bought from large supermarket and stuck them around the cake. Added walnuts around the cake top and created frosting peaks on the top and sprinkled chopped pistachio nuts and again around the base.
I did use one of them frosting scrappers on the side of the cake and them added the pistachios around base.
I made this for my husband's birthday. He loved it and sime friends thought photo of the cake was from Costco.
Lovely lovely cake.
Keeps well in the fridge but it will not be in there long as it pulls you to it ... eat me!
Thank you bakingmad.com for this excellent recipie.
28 April 2020
Made this for the first time last week and I can't believe how easy it is to make a near-perfect carrot cake! Didn't have dessicated coconut so left it out and it was fine. Tasted so good that we just ate the cake and didn't bother with the syrup and buttercream!
Made it again at the weekend and added a little ginger for a bit more zing and some flame raisins.
The result made me feel like a proper baker when really I'm just starting, thank you so much!
17 April 2020
First attempt and loved it! Thank you so much
29 October 2019
made this cake several times now, really lovely carrot cake, the orange syrup is worth doing, and i like the lime in the frosting, gave it a bit of a tang to the flavour
10 June 2018
This is one delicious cake, moist and so much flavour and one that make regularly. I haven’t yet tried it with the cream cheese icing but will try the next time I bake.
19 December 2017
Delicious moist cake. I used sultanas in place of the walnuts and orange instead of lime for the icing. The orange syrup is worth doing!
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