A delicious carrot cake recipe for the whole family. Packed with nuts, spice and zesty fruit brushed with a lemon and vanilla syrup. To top it all off it is smothered with creamy, fluffy vanilla bean icing. The ultimate crowd pleaser
19 ingredients6 steps
Vegetarian
Ingredients
MetricImperial
For the Carrot Cake
250gUnsalted butter (softened)
250gBillington's Unrefined Golden Caster Sugar
4Large free range egg(s) (lightly beaten)
1 tspNielsen-Massey Vanilla Extract
250gSelf raising wholemeal flour
150gCarrot(s) (peeled & coarsely grated)
75gPineapple (tinned, roughly chopped)
1Lemon zest
1 tspMixed spice
50gSultanas
100gPistachio nuts (roughly chopped)
50gPecan nuts (toasted & roughly chopped)
For the Lemon & Vanilla Syrup
50gBillington's Unrefined Light Muscovado Sugar
1Juice of one whole lemon
1 tspNielsen-Massey Vanilla Extract
For the Vanilla Cream Cheese Icing
75gUnsalted butter (softened)
450gUnrefined golden icing sugar (sifted)
180gCream cheese
1 tspNielsen-Massey Vanilla Bean Paste
Utensils
2 x 20cm sandwich tins
Mixing bowl
Spatula
Nutritional information per 235g serving
Energy 1048cal
Fat 54g
of which Saturates 28g
Carbohydrates 124g
of which Sugars 102g
Protein 13g
Salt 0.67g
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm sandwich tins.
Step 2
In a bowl with a mixer, cream the butter and sugar together for a few minutes, or until light and fluffy. Gradually pour in the eggs and the vanilla extract, then add the flour and continue to mix for a minute. Fold in the carrot, pineapple, zest, mixed spice, sultanas and nuts.
Step 3
Divide the cake mixture equally between the two tins and flatten with a spatula. Bake on the middle shelf and cook for 30-35 minutes, or until golden and a skewer comes away clean when inserted into the centre of the cakes.
Step 4
Meanwhile, make the lemon and vanilla syrup by heating the sugar and lemon juice together for a few minutes, or until the sugar has completely dissolved and then add the vanilla. Turn both cakes out on to a wire rack and brush the tops of the warm cakes with the syrup. Allow to cool whilst you make the icing.
Step 5
Cream the butter, cream cheese and vanilla bean paste together into the bowl of a mixer and beat until light and fluffy. Add the icing sugar and continue to mix until you achieve a spreading consistency.
Step 6
Sit one of the sponges on a plate or stand, and spread with half of the icing. Place the second sponge on top, and cover with the remaining icing. Decorate with more zest, chopped pistachios and edible flowers if you wish.
3 Baker Ratings
great
Love this?
This was very good my family members loved it. I baked it myself and I loved it
