Carrot Cake

By Cookbook Directory

Recipe overview

75 minutes | 20 minutes | 95 minutes

This recipe is for a classic British carrot cake. It includes instructions for making a moist cake and a fluffy cream cheese icing.

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Serves:
Dessert
British
Cake
Treat
Sweet
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Ingredients

Units: metric

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  • 450 mls - Vegetable Oil (null)
  • 400 g - Plain Flour (null)
  • 2 teaspoons - Bicarbonate Of Soda (tsp)
  • 550 mls - Sugar (null)
  • 5 nulls - Eggs (null)
  • 0.5 teaspoon - Salt (½ tsp)
  • 2 teaspoons - Cinnamon (tsp)
  • 500 g grateds - Carrots (null)
  • 150 g - Walnuts (null)
  • 200 g - Cream Cheese (null)
  • 150 g - Caster Sugar (null)
  • 100 g - Butter (null)

Instructions

Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit, Gas Mark 3). Grease the inside of a 26 cm (10 inch) springform cake tin. Line the bottom of the tin with baking paper. In a large bowl, combine the vegetable oil, plain flour, bicarbonate of soda, sugar, eggs, salt, and cinnamon. Mix these ingredients together until the batter is smooth and well combined. Gently stir in the grated carrots and walnuts into the batter. Pour the cake batter into the prepared springform cake tin. Bake in the preheated oven for 1 hour and 15 minutes. To check if the cake is ready, insert a skewer into the center; it should come out clean. Remove the cake from the oven. Let it cool in the tin for 10 minutes. After 10 minutes, carefully remove the cake from the tin. Place it on a wire cooling rack and allow it to cool completely before icing. While the cake cools, prepare the icing. In a separate bowl, combine the cream cheese, caster sugar, and butter. Beat these ingredients together until the mixture is light and fluffy. Once the cake is completely cool, spread the cream cheese icing evenly over the top of the cake using a palette knife or a flat spatula.