Carrot Cake

Carrot cake is a beloved classic that combines the sweetness of grated carrots with warm spices, making it a delightful treat for any occasion. Its moist texture and rich flavour make it a popular choice for birthday celebrations as well as afternoon tea.

Topped with a creamy cream cheese frosting, this cake is sure to impress guests and family alike.

Ingredients

For the Cake

• 230ml vegetable oil (plus extra for greasing)
• 100g natural yogurt
• 4 large eggs
• 1½ tsp vanilla extract
• Zest of ½ orange
• 265g self-raising flour
• 335g light muscovado sugar
• 2½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 265g carrots (about 3 medium), grated
• 100g sultanas or raisins (optional)
• 100g walnuts or pecans, roughly chopped (optional)

For the Cream Cheese Icing

• 100g slightly salted butter, softened
• 300g icing sugar
• 100g full-fat cream cheese

Method

1. Preheat the Oven: Heat your oven to 180°C (160°C fan) or gas mark 4. Grease and line the base and sides of two 20cm round cake tins with baking parchment.
2. Prepare Wet Ingredients: In a jug, whisk together the vegetable oil, natural yogurt, eggs, vanilla extract, and orange zest until well combined.
3. Mix Dry Ingredients: In a large bowl, mix together the self-raising flour, light muscovado sugar, ground cinnamon, grated nutmeg, and a pinch of salt. Ensure there are no lumps in the sugar.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Add the grated carrots, sultanas (if using), and half of the chopped nuts. Mix until just combined; do not overmix.
5. Bake: Divide the batter evenly between the prepared tins. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tins for about 10 minutes before transferring to wire racks to cool completely.
6. Make the Icing: In a bowl, beat together the softened butter and icing sugar until smooth. Gradually add the cream cheese, mixing until well combined and creamy.
7. Assemble the Cake: Once cooled, place one cake layer on a serving plate. Spread half of the cream cheese icing on top, then place the second layer on top and spread with the remaining icing. Decorate with the remaining chopped nuts if desired.
8. Serve: This carrot cake can be served immediately or stored in the fridge for up to five days. It’s best enjoyed at room temperature.

This recipe creates a delicious carrot cake that is perfect for birthdays or any special occasion!

Enjoy this delightful treat with a cup of tea or coffee for an irresistible combination