Carrot Cake Recipe

This carrot cake recipe by Emma at Forever Baking is moist, has a fruity sponge which works brilliantly with the zingy orange cream cheese icing.

Brought to you by Forever Baking

 

Carrot Cake Recipe

Prep Time 15 min  - Cook Time 25 min - Total Time 40 minutes
Ingredients
  • 300g grated carrots
  • 230g rasins
  • 4 large eggs
  • 260g caster sugar
  • 240ml vegetable oil
  • 1 tsp vanilla extract
  • 4 tsp fresh orate juice
  • 240g plain flour
  • 2tsp bicarbonate of soda
  • 2tsp ground cinnamon
  • 175g cream cheese
  • 450g sifted icing sugar
  • 125g softened butter
  • zest from 1 orange
Instructions
  1. Preheat the oven to 180C.
  2. Grease two 20cm sandwich cake tins and line with grease proof paper.
  3. Put the grated carrots and raisins into a bowl and set aside.
  4. In another bowl beat the eggs and sugar for 3-4 minutes.
  5. Then add the oil and vanilla extract, beat and then add the orange zest.
  6. Beat well until all combined.
  7. Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
  8. Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
  9. Full each cake tin so its about two-thirds full.
  10. Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  11. Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
  12. To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  13. Add the icing sugar and orange zest, beating on low speed, until well combined.
  14. To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.
  15. Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.
Tips
  • It is important to use full fat cream cheese for the icing; if you use a low fat vision the icing will just run off the cake.
This recipe first appeared on Forever Baking

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