Carrot cake recipe

Carrot Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Are you craving a delicious and moist carrot cake? Look no further! This recipe is the perfect combination of sweet and tangy flavors, with a hint of spice. It's easy to make and guaranteed to impress your friends and family. Get ready to indulge in a slice of this classic dessert that never fails to delight.

Keywords: carrot cake, recipe, moist, sweet, tangy.

Carrot cake recipe details

Carrot cake recipe, recipe Rating: 4.3
Number of votes:93 

Ingredients

275 g	plain flour
1 tsp	salt
3 tsp	cinnamon powder
1 tsp	baking powder
2 tsp	bicarbonate of soda
4 large	eggs
300 g	caster sugar
100 g	light soft brown sugar
350 ml	vegtable oil
275 g	carrots, peeled and grated
100 g	courgette, grated
125 g	walnuts, chopped
200 g	sultanas, chopped
450 g	soft cream cheese
110 g	unsalted butter, softened
360 g	icing sugar
3 drop(s)	vanillia essence

Instructions

Preheat oven to 160°C, have two 20cm round tins greased and lined ready to go, then have all ingredients chopped, weighed and cracked also ready to go,

Add flour, bicarb, B/P and salt into one bowl, add sugars and oil and eggs into a larger bowl, add the dry to the wet and mix slowly, until thick and lump free. Add vegetables, fruits and nuts (save a small handful for decorating) to mixture. The mixture should have risen nicely.

Equally divide the mixture into the prepared tins and place on the same shelf in the middle of the oven for 35-40minutes depending on fan.

Meanwhile mix the cream cheese and butter (very soft!) together in a large bowl until completely lump free, sieve in icing sugar until the mixture is thick and add in the vanilla essence. Keep in the fridge until cake has completely cooled before adding to the cake.

Using a thin blade of a knife, poke through the highest part of sponge and if it comes away clear, cake is done, leave to sit in tins for 10minutes to cool off. Using a wire rack turn cakes and tap out gently, they should fall away clean. Remove grease proof paper and leave to cool completely.

Once cake is cold, add a nice layer of cold cream cheese butter to one layer, and carefully place the other layer on top. Spoon the rest of the cream cheese butter onto the top and spread with a knife so the mixture goes over the edge and then smooth the sides. Sprinkle the leftover walnuts on top and enjoy!


Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:

450kcal