This Carrot Cake is PERFECT for Easter. This is probably one of the best Carrot Cake recipes out there, and the icing is AMAZING.
It’s super simple to make, and you don’t need a Food Processor to make it – it just saves having to grate all the carrots and mixing it all together!
Serves – 8
Prep / Cooking time – 30mins / 45mins
Carrot Cake Ingredients
225ml sunflower oil, plus extra to grease
225g light muscovado sugar
4 medium eggs
225g self-raising flour
1 tsp bicarbonate of soda
1½ tsp each mixed spice, ground cinnamon and ground ginger
200g sultanas – you could substitute some of these for walnuts or pecans
200g carrots, coarsely grated
For the Frosting
190g unsalted butter, very soft
1 tsp vanilla extract
280g full-fat cream cheese at room temp
250g icing sugar
- Preheat oven to 170°C (150°C fan) mark 3. Grease and line the base and sides of two 21cm or three 18cm cake tins with parchment paper.
Put the oil, sugar and eggs into a large bowl and whisk together until smooth.
Add the flour, soda and spices to the bowl and mix to combine.
- Stir in the sultanas, carrots and nuts.
Scrape mixture into the prepared tins, level and bake for 45-50min or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove from tin and leave to cool completely on a wire rack.
- To make the icing, beat the butter and vanilla until completely smooth, then add the room temperature cream cheese and mix to combine. Sift over the icing sugar and mix (carefully at first, as otherwise there will be clouds of icing sugar) until smooth and fluffy.
Use the icing to sandwich the cakes together and decorate the top with icing and grate a small amount of orange zest.
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