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. |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 10.5oz plain flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 7oz brown sugar
- 5.3oz pecan nuts (or walnuts)
- 4 eggs
- 8fl oz oil
- 1 orange (zested)
- 1 lemon (zested)
- 7oz carrots
- 4.4oz butter (unsalted)
- 1.8oz icing sugar
- 8.8oz cream cheese
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
Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.
Step 3
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
Beat the eggs and add the oil, zest and grated carrots.
Step 5
Take the nuts and break them into smaller pieces
Step 6
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
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
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
Spread a thick layer on top of the cake.
Step 10
Cut a slice and enjoy!
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