Carrot cake recipe

Carrot cake recipe
Serves 8-12
Prep time 40 minutes
Cook time 1 hour, 20 minutes
Total time 2 hours
Meal type Dessert
Allergy list Egg, Milk, Wheat
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Casual Party, Formal Party, Halloween, Thanksgiving
Description A large moist cake with a lot of different textures and flavour.
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Ingredients

Imperial | Metric | USA

Converted from metric


Directions

Step 1

Preheat the oven to 150ºC / 300ºF / gas mark 2.
Use a 20cm x 10cm deep cake tin and line if it is not non-stick.

Step 2

Dry ingredients in a bowl

Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

Step 3

Zested lemon and orange

Finely grate the carrots. Preferably, use a zester to get the zest from the lemon and orange. You are trying to just remove the outer layer and not the white pith.

Step 4

Liquid ingredients in a bowl

Beat the eggs and add the oil, zest and grated carrots.

Step 5

Broken pecan nuts

Take the nuts and break them into smaller pieces

Step 6

Cake mixture in cake tin

Fold the liquid mixture into the flour mixture. Add the nuts, breaking them into smaller pieces first. Spoon the mixture into the tin. Shake the tin slightly so the mixture lies flat.

Step 7

Carrot cake cooling on wire rack

Bake for 1 hour 20 minutes or until a skewer comes out clean. Leave to cool and then transfer to a wire rack.

Step 8

Carrot cake frosting in a bowl

For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until its thick but spreadable.

Step 9

A completed carrot cake

Spread a thick layer on top of the cake.

Step 10

A slice of carrot cake

Cut a slice and enjoy!

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Would you tweak this carrot cake recipe? If so, how?

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