Carrot Cake Recipe
Carrot Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 3
- Calories: 326
- Fat: 16.7 g
- Saturated fat: 3.081 g
- Carbohydrates: 42.37 g
- Sugar: 31.3 g
- Sodium: 147 mg
- Fiber: 0.9 g
- Protein: 3.09 g
- Cholesterol: 48 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Flavoured with grated carrots, aromatic cinnamon, nutmeg and finely ground walnuts, carrot cake is a delicious and rich dessert. This sweet treat is the creamiest, lightest and most enticingly spongy cake you will ever come across. It is a traditional favourite for springtime, Easter and many other celebrations.
Ingredients
- Cake -
- Olive oil (to grease baking pan) - 1 to 2 tablespoons
- Shredded carrots (peeled) - 3 cups (5 medium)
- Self-rising flour - 1 cup (about 150g)
- Plain flour - ½ cup (about 75g)
- Bicarbonate of soda - 1 teaspoon
- Ground cinnamon - ½ teaspoon
- Brown sugar - ½ cup (about 80g)
- Pure vegetable oil - ¾ cup (about 185ml)
- Golden syrup - ½ cup (125ml)
- Large eggs - 3
- Vanilla essence - 1 teaspoon
- Icing -
- Spreadable cream cheese - 250g
- Icing sugar - ½ cup (about 80g)
- Vanilla essence - ½ teaspoon
Instructions
- Preheat your oven to 338°F (170°C).
- Grease the base and sides of the baking/cake pan with some olive oil and then line it with a large non-sticking baking paper or wax sheet.
- Place the self-rising flour in a large mixing bowl and top with plain flour.
- Add in the bicarbonate of soda and ground cinnamon.
- Mix up the ingredients, cover the bowl and set aside.
- In another mixing bowl, combine brown sugar, vegetable oil, eggs and vanilla extract.
- Use a whisk to beat the mixture until the sugar dissolves completely and it all forms a foamy paste.
- Drizzle the oil mixture over the dry ingredients in the large bowl.
- Stir the two mixtures gently until nicely combined, using a wooden spoon or spatula.
- Now stir in the grated carrots and mix until coated properly.
- Pour the carrot mixture into the greased and lined baking pan and place in the pre-heated oven.
- Bake it for approximately one hour or until risen and golden from all sides.
- Take out the baking pan from the oven and set aside for 5 minutes.
- Shift the baking tray onto a wire cooling rack to cool fully.
- In the meantime, prepare the cheese icing to frost the carrot cake.
- Place spreadable cheese cream in a large bowl and sprinkle with icing sugar.
- Pour in vanilla essence and beat the ingredients until it forms a creamy and thick icing.
- Remove the cake from the wire cooling rack and set on a revolving cake stand.
- Use a knife to spread the cheese icing over the carrot cake.
- Now it is the time to smooth the frosting/icing.
- Start with the sides of the carrot cake and spin the stand while holding the large offset steel spatula in place.
- Repeat this simple step a few times until the icing/frosting is smooth from all sides.
- Smooth the top of the cake using the offset spatula too.
- Your carrot cake is now ready; refrigerate it until the frosting settles down completely.
- Serve cool and enjoy!
 - 1 to 2 tablespoons Shredded carrots (peeled) - 3 cups (5 medium) Self-rising flour - 1 cup (about 150g) Plain flour - ½ cup (about 75g) Bicarbonate of soda - 1 teaspoon Ground cinnamon - ½ teaspoon Brown sugar - ½ cup (about 80g) Pure vegetable oil - ¾ cup (about 185ml) Golden syrup - ½ cup (125ml) Large eggs - 3 Vanilla essence - 1 teaspoon Icing - Spreadable cream cheese - 250g Icing sugar - ½ cup (about 80g) Vanilla essence - ½ teaspoon Instructions Preheat your oven to 338°F (170°C). Grease the base and sides of the baking/cake pan with some olive oil and then line it with a large non-sticking baking paper or wax sheet. Place the self-rising flour in a large mixing bowl and top with plain flour. Add in the bicarbonate of soda and ground cinnamon. Mix up the ingredients, cover the bowl and set aside. In another mixing bowl, combine brown sugar, vegetable oil, eggs and vanilla extract. Use a whisk to beat the mixture until the sugar dissolves completely and it all forms a foamy paste. Drizzle the oil mixture over the dry ingredients in the large bowl. Stir the two mixtures gently until nicely combined, using a wooden spoon or spatula. Now stir in the grated carrots and mix until coated properly. Pour the carrot mixture into the greased and lined baking pan and place in the pre-heated oven. Bake it for approximately one hour or until risen and golden from all sides. Take out the baking pan from the oven and set aside for 5 minutes. Shift the baking tray onto a wire cooling rack to cool fully. In the meantime, prepare the cheese icing to frost the carrot cake. Place spreadable cheese cream in a large bowl and sprinkle with icing sugar. Pour in vanilla essence and beat the ingredients until it forms a creamy and thick icing. Remove the cake from the wire cooling rack and set on a revolving cake stand. Use a knife to spread the cheese icing over the carrot cake. Now it is the time to smooth the frosting/icing. Start with the sides of the carrot cake and spin the stand while holding the large offset steel spatula in place. Repeat this simple step a few times until the icing/frosting is smooth from all sides. Smooth the top of the cake using the offset spatula too. Your carrot cake is now ready; refrigerate it until the frosting settles down completely. Serve cool and enjoy! 3.2.1284
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