For the best Carrot Cake you’ll ever try follow this recipe!
I always like to make carrot cake cupcakes, rather than a whole cake but this recipe can easily work for both! I make one batch of mix then share it out equally into cupcake cases!
300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1tsp baking powder
1 tsp ground cinnamon plus extra to decorate
1tsp ground ginger
½tsp salt
1/4tsp vanilla extract
300g grated carrots
100g shelled walnuts, chopped, plus extra, chopped and whole to decorate
- Preheat the oven to 170 degrees
- Mix the sugar, eggs and oil together, beat until all the ingredients are well incorporated (use a free-standing electric mixer if you have one) don’t worry if the mixture looks slightly split
- Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract, beat until well mixed
- Stir in the grated carrots, and walnuts by hand until they are evenly dispersed
- Pour the mixture into your choice of either a cake tin or individual cases
- Bake for 20-25 minutes, or until golden brown and the sponge bounces back when touched
- Leave the cakes to cool slightly before turning them out onto a wire rack to completely cool
Cream cheese frosting
2oog icing sugar, sifted
100g unsalted butter, at room temperature
125g cream cheese, cold
1tsp Vanilla
(Makes enough to frost 12 cupcakes, double the recipe for a 20cm cake)
- Beat the icing sugar and butter together
- Add the cream cheese in one go and beat until it is complexly incorporated
- Beat until the frosting is light and fluffy for at least 5 minutes! Do not overbeat, as it can quickly become runny
- When the cakes are cold, decorate with the cream cheese frosting – finish with walnuts and a light sprinkling of cinnamon
[su_button url=”http://www.sosensational.co.uk/bake-off-honey-cake-golden-syrup/” background=”#6c20b1″ size=”7″ center=”yes” icon=”icon: arrow-right”]Try last weeks yummy honey cake![/su_button]
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