Classic carrot cake
This recipe creates a moist and flavourful classic carrot cake, incorporating warming spices, grated carrots, raisins, and pecans. It is generously topped with a smooth, tangy cream cheese frosting, making it an ideal treat for any occasion.
Equipment
- 2 Mixing Bowls
- 1 Electric Mixer Stand or hand mixer
- 2 Round Baking Tins
- 1 Box Grater
- 1 Kitchen Scales
Ingredients
Main
- vegetable oil for the tins
- 200 g butter softened
- 200 g light muscovado sugar
- 4 eggs
- 150 g self-raising flour
- 50 g rye or spelt flour optional – use a total of 200g self-raising flour if you prefer
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp mixed spice
- 250 g about 3 medium carrots, trimmed and coarsely grated
- 75 g raisins or sultanas
- 75 g light muscovado sugar
- 100 g pecans
- 150 g butter softened
- 150 g icing sugar
- 340 g full-fat soft cheese
- ½ lemon zested
Instructions
- Preheat oven and prepare baking tins by greasing and lining.
- In a large bowl, cream the softened butter and muscovado sugar until light and fluffy.
- Gradually beat in the eggs, one at a time.
- In a separate bowl, whisk together the flours, bicarbonate of soda, ground cinnamon, and mixed spice.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the grated carrots, raisins, and pecans.
- Divide the batter evenly between the prepared tins.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean.
- Let the cakes cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
- Prepare the frosting by beating together softened butter, icing sugar, soft cheese, and lemon zest until smooth. Spread over the cooled cakes.
Notes
Ensure butter, eggs, and soft cheese are at room temperature for best results, especially for creaming and frosting consistency. Toast the pecans lightly before adding them to enhance their nutty flavour. Don't overmix the batter once the flour is added, as this can result in a tough cake. Let the cakes cool completely on a wire rack before attempting to frost them; otherwise, the frosting will melt. For a smoother frosting, sieve the icing sugar.