Carrot Cake, this is a super easy delicious cake which is one of my go to cakes for when I want something comforting.
I hope you have some exciting cooking plans for the weekend, maybe you need to make a cake, if so, look no further, I am here to help with that with my take on Carrot Cake. Who doesn’t love a good carrot cake? I know my neighbour likes it (she likes it very much indeed!), and my partner likes and my ex boss likes it, see what I mean? Almost everyone likes it, and you know what, there is nothing more disappointing than a bad carrot cake, thankfully this is not bad, in fact it is so good, that you will probably be looking for any excuse to make it again and again and again! It really is that tasty.
I know everyone has their own carrot cake recipes or is particular about their carrot cakes? This recipe was given to me by my sister-in-law who loves baking and indeed gave me the recipe for this Springtime Quiche. Feel free to adapt to your winter food needs.
Top tip – when making the icing, take the cream cheese and butter out of the fridge about 30 minutes to an hour prior to making the frosting, it will ensure no lumps and perfect fluffy cream cheese frosting.
I hope you have a wonderful weekend and I will see you next week with some new recipes, including a speedy week day supper or a way to use up leftover rice.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 Hours
- Yield: 10 slices
- Cuisine: Baking
For the cake::
- 2 cups cake flour
- 3 large grated carrots
- 1 cup roughly chopped pecan nuts or walnuts
- 1 1/2 cups demerara sugar
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 200 ml vegetable oil
- 4 eggs
For the icing::
- 50 g soften butter take it out the fridge when you put the cake in the oven
- 140 g icing sugar sifted
- 150 g cream cheese
- 1 lemon zest
- juice of half a lemon
- 15 walnut or pecan nut halves for decoration (optional)
- 1 30cm cake tin
- 1 a mixing bowl
- Preheat your oven to 180°C and then line and grease your cake tin and set aside
- Grate your carrots (use a food processor grater if you have one or grate by hand).
- In a bowl mix the flour, pecan nuts, sugar, cinnamon, ground ginger, salt, baking powder and baking soda.
- Then add the grated carrots and give it a good mix around.
- Then in a jug mix together the oil and 4 eggs and the stir it through the dry mixture, it will be quite stiff, but just use a bit of elbow grease and mix it thoroughly so that it is all combined like the picture below.
- Pop the mixture into your greased cake tin and put it in the oven which has been preheated to 180°C for about an hour, I check mine after 45 minutes as all ovens are different.
- After an hour, remove from the oven, and allow to cool completly in a tin on a wire rack or cake cooling stand.
- After it has cooled, remove from the tin and set aside whilst you prepare the icing.
- To prepare your icing, ensure you take out your cream cheese and butter for about 30 minutes before hand. Then put the butter in a bowl, then add the sifted icing sugar and lemon zest, you can do this by hand if you wish, however, I prefer to use an electric mixer, adding the icing sugar a little at a time so that it doesn’t go all over your kitchen.
- Then add the cream cheese, this bit do by hand as you don’t want to overmix it and make it too runny, once the cream cheese is incorporated then add the lemon juice and mix again.
- Spread over your cake and then decorate with pecan nuts or walnuts. You can either do it like I have done, or finely chop the nuts and sprinkle them over the whole top of the cake, entirely up to you.