Carrot Cake

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This is my favourite carrot cake ever and I am so happy to share this recipe which was given to us so you can all enjoy it!

Ingredients (serves 12 portions):

Cake:

  • 225g/8 oz self-raising flour
  • 1.5 tsp baking powder
  • 1.25 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs beaten
  • 175g/6 oz granulated sugar
  • 157ml/6 fl oz vegetable oil
  • 200g/8 oz carrots grated
  • 50g/2 oz walnuts, roughly chopped
  • 50g/2 oz sultanas (optional)
  • 3 rings of tinned pineapple

Icing:

  • 100g/4 oz cream cheese
  • 50g/2 oz butter, melted
  • 225g/8 oz icing sugar
  • 2 tsp vanilla extract
  • 1 tsp lemon juice

Cake Method:

  • Grease and line your baking tin with dimensions roughly 30x23cm and 5cm deep. It’s not a big deal if you aren’t exact but just to give you an idea.
  • Pre-heat oven to 150 degrees (fan
  • Sieve together the flour, baking-powder, baking soda, cinnamon and salt. Set aside.
  • In another bowl, make sure that the beaten eggs are thick then gradually add all of the sugar, beating continually. We used a mixer for this but you could do it manually as well. Then gradually add all of the oil. Fold in the dry ingredients and carrot alternatively, but be careful not to overwork the mixture. Stir in the nuts, pineapple and sultanas/raisins at this point.
  • Pour the mixture into the prepared tin. Bake for 35 minutes until golden brown/ a cocktail stick inserted into the cake comes out clean. Cool.

Icing Method:

  • Beat the cream cheese until it is soft and creamy. Slowly mix together the melted butter and the cream cheese, then fold in the icing sugar until the mixture is smooth enough for spreading. Beat in the vanilla extract and lemon juice. If the mixture seems runny, refrigerate an hour before use.

Decorating Method:

  • Spread the icing once the cake has cooled. We decorated ours with walnuts.

Storage Tips:

The cake will keep well for 3-4 days at room temperature. The cake without the icing can be frozen for 4 months and with icing can be frozen for up to 3 months.

Grease the tin and add the parchment paper.

Sieve all the dry ingredients into a bowl.

Mix the wet ingredients in a deep bowl.

Add the grated carrot and dry ingredients gradually, alternating between the two.

These add so much flavour to the mix and keep it fresh!

All the ingredients for the cake mixed and ready for the tin.

Into the pre-heated oven for 35 minutes.

This icing is heavenly. You could make on its own and layer on buns alternatively. This is the consistency you’re looking for.

Yum!!!

Please remember to let us know how you get on via our instagram page @cookingincookley. We hope you like this recipe as much as us! 🙂

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