This carrot cake recipe is delicious, moist and ready in under an hour. It’s at the top of our ‘favourites’ list and the perfect go-to for a sweet teatime treat.
The carrots and light muscovado sugar help make it a moist, flavourful bake and add sweetness - all the qualities we look for when creating our classic cake recipes. It's topped with a rich, moreish cream cheese icing, and is best enjoyed with your friends and a cuppa.
Gently fold in the flour and spices, followed by the grated carrots. Mix gently until combined, then turn into the prepared tin.
Step 4
Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.
Step 5
For the topping, beat together softened butter, icing sugar and vanilla to a soft buttercream texture. Then gently fold in the cream cheese. Chill the topping in the fridge for 10-15 minutes if it is too runny. Meanwhile, carefully cut your cake in half horizontally, sandwich together with half of the cream cheese mixture and spread the remainder on top. Finish with decorations of your choice. Walnuts work really well or alternatively you could pipe carrots with green and orange coloured buttercream icing.
Ingredients
MetricImperial
For the Cake
250mlSunflower oil
225gBillington's Unrefined Light Muscovado Sugar
3Free range large eggs
225gAllinson's Self-Raising White Flour
250gGrated carrots
1 tspNielsen-Massey Vanilla Extract
2 tspCinnamon
1/2 tspGround Nutmeg
For the Icing
125gSilver Spoon Icing Sugar
250gCream cheese
125gUnsalted butter (softened)
1 tspNielsen-Massey Vanilla Extract
Utensils
20cm
10in round cake tin
Mixing bowl
Wooden spoon
Nutritional information per 124g serving
Energy 531cal
Fat 36g
of which Saturates 12g
Carbohydrates 44g
of which Sugars 30g
Protein 5.9g
Salt 0.45g
27 Baker Ratings
Awful
Love this?
0 bakers loved this!
Easy and tastyy, i decreased the sugar amount to half since i like less sugary cakes and ot worked perfectly ,also i added some walnuts in the mix itself
