Classic carrot cake

Name: Classic carrot cake
Ingredients: 220 g soft light brown sugar; 4 eggs; 1 tbsp vanilla flavouring; 400 g plain flour; 1.5 tsp bicarbonate of soda; 2 tsp baking powder; 2 tsp ground cinnamon; 1 tsp salt; 400 ml vegetable oil; 500 g carrots, grated; 75 g walnut pieces; 400 g icing sugar; 50 g butter; 125 g cream cheese; 20 g walnuts pieces; 20 g pumpkin seeds; 2 g caraway seeds; 10 g sunflower seeds; 150 g carrot, julienne; 50 g caster sugar

Looking for a classic carrot cake recipe? Look no further – this tasty bake courtesy of the National Trust is a real treat!

Image credit: Carrot Cake ©National Trust Images

Brought to you by National Trust

This light and moist carrot cake, spiced with cinnamon and topped with thick creamy frosting, crushed walnuts, seeds, and a sprinkle of carrot, is ideal for a mid-morning snack, tasty afternoon treat or a scrumptious dessert.

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Servings

Ingredients

For the cake

220 g soft light brown sugar
4 eggs
1 tbsp vanilla flavouring
400 g plain flour
1.5 tsp bicarbonate of soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
400 ml vegetable oil
500 g carrots, grated
75 g walnut pieces

For the frosting

400 g icing sugar
50 g butter
125 g cream cheese

For the topping

20 g walnuts pieces
20 g pumpkin seeds
2 g caraway seeds
10 g sunflower seeds
150 g carrot, julienne
50 g caster sugar

Instructions

For the cake

Pre-heat the oven to 170°C. Place the sugar, eggs and vanilla flavouring in a large bowl.

Place the flour, bicarbonate of soda, baking powder, cinnamon and salt in another bowl. Use a spoon to mix together.

Whisk the sugar, eggs, and vanilla together until light and fluffy. With the whisk going, gradually pour in the oil. Once all has been added, stop whisking.

Tip the flour mixture into the oil mixture and fold through. While still quite lumpy add the carrots and chopped mixed nuts. Continue to mix until evenly combined.

Divide the combined mixture between your tins and put in the pre-heated oven.

Cook for 25–30 minutes or until risen and golden. Check that it's ready by inserting a skewer into the middle to see if it comes out clean. Remove from the tins and leave to cool.

For the frosting

Place the icing sugar and butter in a bowl and mix on medium speed until the mixture resembles breadcrumbs.

Add the cream cheese in one go and beat until incorporated. Continue to beat until the frosting is light and fluffy (at least 5 minutes). You can chill this to make it thicken up when it’s whisked.

Sandwich the cakes together with a little of the frosting then spread the rest over the top and use a fork to leave a rough surface.

For the topping

Place the walnuts, pumpkin seeds, caraway seeds and sunflower seeds in a frying pan and toast them briefly. Leave to cool before sprinkling over the top of the cake.

Dissolve the sugar in a little water. Bring to the boil and add the carrots. Stir well and boil for 30–40 seconds. Remove from the heat and leave to cool before scattering over the top of the cake.

Last updated one year ago

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