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Carrot cake

(259 ratings)
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  • Serves: 8

  • Prep time:

  • Cooking time:

    (plus 10 mins cooling time)
  • Costs: Mid-price

  • Skill level: Bit of effort

  • Child friendly
  • Freezable
  • Editor's pick
  • Make in advance

Learn how to make classic carrot cake with our easy recipe. The dense sponge of a carrot cake is easy to produce in the comfort of your own home, you just need to know how it's done. Our easy recipe, which comes with a step-by-step video, has been triple-tested by Woman's Weekly. Topped with a simple cream cheese frosting, this carrot cake is the perfect base for a birthday cake or even split into 12 for cupcakes

You can wrap the undecorated carrot cake in a freezer bag and freeze for up to three months. Defrost before icing.

Ingredients

For the carrot cake:

  • 175g (6oz) wholemeal self-raising flour
  • 1 level tsp baking powder
  • 2 level tsp ground mixed spice
  • Pinch of salt
  • 150ml ( pint) sunflower oil
  • 175g (6oz) soft light brown sugar
  • 3 medium eggs
  • 100g (3 oz) raisins
  • 250g (8oz) carrots, peeled and grated

For the cream cheese frosting:

  • 200g (7oz) cream cheese
  • Few drops vanilla extract
  • 3-4 level tbsp icing sugar
  • Orange and green food colouring

Method

  1. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into a 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment.
  2. Bake in centre of oven at 180C, 350F or gas mark 4 for about 1 hr, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.
  3. Remove from the oven. Allow to cool in the tin for 10 mins, then turn out on to a wire rack and leave to cool completely.
  4. To make the cream cheese topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.
  5. Colour a small amount of icing orange and a small amount green, and use to fill a disposable piping bag each. Spread the remaining uncoloured icing over the top of the cake.
  6. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a 'V' shape and pipe leaves.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 481(kcal)
  • Fat 29.0g
  • Saturates 10.0g
  • Sugars 38.0g
  • Salt 0.6g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(259 ratings)

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