A really good carrot cake recipe is a must have in anyone’s baking catalogue… try this moist, lightly spiced carrot cake topped with luscious creamy frosting.
- For the
- carrot cake:
- 100g (4oz) light brown soft sugar
- 3 medium eggs, beaten
- 4tbsp sunflower oil
- Half a 405g can light condensed milk
- 150g (6oz) self-raising flour
- ½ tsp ground mixed spice
- 1tsp baking powder
- Zest of 1 orange and 2tbsp juice
- 55g (2oz) raisins
- 55g (2oz) ground almonds
- 350g (12oz) carrots, peeled and grated
- 100g (3½ oz) walnut pieces (optional)
- For the
- cream cheese frosting:
- 150g (5½ oz) cream cheese
- 4tbsp light condensed milk
- To decorate:
- Lemon and orange zest
Preheat the oven to 180°C (355°F or gas mark 4).
Grease a 20cm (8in) square cake tin and base-line with greaseproof paper. In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of the condensed milk.
Mix in the remaining cake ingredients. Pour into the tin and bake for 45-50 mins until well risen. Cool on a wire rack.
To prepare the frosting, place the cream cheese in a bowl and beat until smooth, sweeten with the condensed milk. Spread the frosting over the carrot cake.
Decorate with lemon and orange zest.
Top tip: Make icing or marzipan ‘carrots’ coloured with food colouring to decorate your cake for a special occasion.
You can also make muffin-sized carrot cakes - simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 mins.