There’s nothing quite like the comforting taste of a classic carrot cake, especially when paired with a creamy icing and crunchy nuts. This recipe promises to deliver a moist and flavorful cake that’s perfect for any occasion or as a delightful treat for yourself.

Ingredients:

For the Cake:

  • 230ml vegetable oil, plus extra for greasing
  • 100g natural yogurt
  • 4 large eggs
  • 1½ tsp vanilla extract
  • Zest of ½ orange
  • 265g self-raising flour
  • 335g light muscovado sugar
  • 2½ tsp ground cinnamon
  • ¼ fresh nutmeg, finely grated
  • 265g carrots (about 3), grated
  • 100g sultanas or raisins
  • 100g walnuts or pecans, roughly chopped (optional)

For the Icing:

  • 100g slightly salted butter, softened
  • 300g icing sugar
  • 100g soft cheese


Method:

  1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of two 20cm cake tins with baking parchment.
  2. In a jug, whisk together the vegetable oil, yogurt, eggs, vanilla extract, and orange zest.
  3. In a separate bowl, mix the self-raising flour, light muscovado sugar, ground cinnamon, and grated nutmeg. Ensure any lumps of sugar are broken up.
  4. Add the wet ingredients to the dry ingredients, along with the grated carrots, sultanas or raisins, and half of the chopped nuts if using. Mix until well combined.
  5. Divide the batter evenly between the prepared cake tins and smooth the tops.
  6. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean. If the skewer has any wet mixture clinging to it, return the cakes to the oven for an additional 5 minutes before checking again.
  7. Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
  8. To make the icing, beat together the softened butter and icing sugar until smooth.Gradually add the soft cheese, beating well after each addition until the icing is creamy and well combined.
  9. Once the cakes have cooled completely, sandwich them together with half of the icing. Spread the remaining icing over the top of the cake and sprinkle with the remaining chopped nuts.
  10. Store the cake in the fridge for up to five days, but allow it to come to room temperature before serving for the best flavor.

Enjoy indulging in this irresistible carrot cake masterpiece!

Categorized in:

Cake, Foods,

Last Update: March 12, 2024