Carrot Cake

carrot-cake
Prep Time 15 mins
Cooking Time 1hr 10 mins
Ingredients

  • 9oz/250g Plain (all purpose) flour
  • 2tsp/10ml Bicarbonate of soda
  • 2tsp/10ml Baking powder
  • 2tsp/10ml Ground Cinnamon
  • 2tsp/10ml Ground Nutmeg
  • 9oz/250g Dark brown sugar
  • 8fl.oz/225ml Vegetable oil
  • 3 Free range eggs, beaten
  • 12oz/350g Carrots, grated
  • 3oz/75g Sultanas

Cream cheese filling

    carrot-cake-slice

  • 4oz/100g Low fat cream cheese spread
  • 3oz/75g Unsalted spreadable butter
  • 8oz/225g Icing sugar
  • 50g/2 oz Walnuts, crushed

Method

  • Grease and flour a 9" cake tin
  • Sieve the flour, bicarbonate of soda and baking powder into a large mixing bowl
  • Add the cinnamon and nutmeg
  • Mix in the brown sugar, stir thoroughly and make a well in the centre
  • Add the oil and beaten eggs
  • Whisk until all the ingredients are thoroughly combined
  • Stir in the grated carrot and sultanas
  • Pour the mixture into the prepared cake tin
  • Bake at 150°C/300°F/Gas mark 2 for 1 hour
  • At this point take the cake out and test with a skewer
  • Push the skewer in at an angle, through the top to the centre, if the skewer comes out clean then the cake is ready to come out of the oven
  • If skewer has any crumbs on it, put the cake back in oven for another 10 minutes
  • Allow to cool in the tin
  • While still slightly warm, remove from the cake tin and place on a rack
  • Use a sharp knife and cut the cake in half, so that you have 2 round cakes of the same size
  • Spread the cream cheese filling evenly over one of the rounds of cake and sandwich the two halves together
  • Using a seive, dust the top of the cake with a little icing sugar (1-2 tsps)

Method for the filling

  • Cream the butter and cream cheese together until smooth
  • Stir in the icing sugar and walnuts

Cooks Tip

  • I use the non stick cake tins with a spring clip at the side and removable base
  • If you put the skewer straight in the middle, it can cause the cake to sink
  • Store this cake in the fridge

slice-carrot-cake

Garnish

  • Icing sugar

Equipment

  • 9"/23cm Round cake tin
  • Large mixing bowl
  • Electric food whisk

Shopping List

  • 9oz/250g Plain (all purpose) flour
  • 2tsp/10ml Bicarbonate of soda
  • 2tsp/10ml Baking powder
  • 2tsp/10ml Ground Cinnamon
  • 2tsp/10ml Ground Nutmeg
  • 9oz/250g Dark brown sugar
  • 8fl.oz/225ml Vegetable oil
  • 3 Free range eggs
  • 12oz/350g Carrots
  • 3oz/75g Sultanas
  • 4oz/100g Low fat cream cheese spread
  • 3oz/75g Unsalted spreadable butter
  • 8oz/225g Icing sugar (plus 2 tsps for dusting)
  • 50g/2 oz Walnuts
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{ 3 comments… read them below or add one }

Kate September 30, 2008 at 5:46 pm

The carrot cake looks absolutely yummy. I will be getting my daughter to try it out for me as I don’t tend to cook so often nowadays. It looks so moist that we have got to try it out. Many thanks x

Mrs Margaret Stevens October 17, 2011 at 9:45 am

I have baked this carrot cake 3 times now and my family are still asking for more it is tasty very moist and rises beautifully thanks

Barry October 25, 2011 at 6:14 am

Thank you! :o)

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