Best Ever Carrot Cake
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Loading... - Togola Siaka
- 06 Mar 2023
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We've tasted countless carrot cakes, but this classic recipe is the best there is.
Ingredients
For the cake
225 ml (8fl oz) sunflower oil, plus extra to grease
225 g (8oz) light muscovado sugar
4 medium eggs
225 g (8oz) self-raising flour
1 tsp. bicarbonate of soda
1 1/2 tsp. each mixed spice, ground cinnamon and ground ginger
150 g (5oz) sultanas
200 g (7oz) carrots, coarsely grated
50-75 g (2-3oz) walnuts or pecans, roughly chopped
For the icing
175 g
(6oz) unsalted butter, very soft
1 tsp. vanilla extract
275 g (10oz) full-fat cream cheese, at room temperature
200 g (7oz) icing sugar
Carrot decorations, optional, available from larger Sainsbury's stores (£1.50 for 12)
Directions
Preheat oven to 170°C (150°C fan) mark 3. Grease and line the base and sides of a round 20.5cm (8in) cake tin with parchment paper. Put the oil, sugar and eggs into a large bowl and whisk together until smooth.
Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts. Scrape mixture into the prepared tin, level and bake for 1hr 5min-1hr 15min or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove from tin and leave to cool completely on a wire rack.
To make the icing, in a large bowl beat the butter and vanilla until completely smooth, then add the room-temperature cream cheese and mix to combine. Sift over the icing sugar and mix (carefully at first, as otherwise there will be clouds of icing sugar) until smooth and fluffy.
Cut the cooled cake in half horizontally through the middle. Read More…
