Carrot Cake

Easy Carrot Cake Recipe

Today I’m sharing my recipe for Carrot Cake. Just like my Courgette and Lime Cake, it’s incredibly light and spongy and topped with a delicious orange flavoured drizzle icing. Many Carrot Cakes have a yummy cream cheese frosting (like my Pink Frosted Beetroot Cake – if you want to frost yours, check out that post here) however the only slight issue with this is you really need to store them in the fridge. This wasn’t an option for this cake, so I opted for the ‘normal’ flavoured white icing to drizzle on top instead!

Using vegetables in cake works incredibly well; generally this makes them slightly less calorific than regular cake and it gives a great texture. It’s also really handy if you are baking for anyone who has any food intolerences as you can reduce the amount of butter or eggs in the recipe. This recipe in particular uses oil instead of butter; I find this also helps with the shelf life.

Carrot Cake recipe

If you want to make your own, here’s how; you’ll need:

For the cake

  • 225ml olive oil
  • 190g caster sugar
  • 2 tablespoons of orange essence
  • 3 large eggs
  • 200g grated carrot
  • 225g self raising flour
  • 1teaspoon baking powder
  • 1 teaspoon mixed spice
  • 50g chopped walnuts
  • 100g white icing sugar

You’ll also need:

  • Mixing bowl
  • Whisk
  • Grater
  • Measuring scales
  • Mixing spoon
  • 10″ cake tin
  • Baking parchment to line
  • Knife
  • Teaspoon
  • Cooling rack
  • Spatula

Method:

  1. In your oil, mix your oil, sugar, eggs and 1 tablespoon of orange essence until combined
  2. Add your flour, baking powder and mixed spice to the mixture, folding in
  3. Add your grated carrot and chopped walnuts and gently fold in
  4. Turn your mixture into a lined cake tin
  5. Bake in the oven (170 degrees Celsius/Gas Mark 3) for approximately one hour (to test if your cake is cooked, insert a thin skewer into the centre of the cake, if it comes out clean your cake is cooked)
  6. Leave to completely cool on the cooling rack
  7. In a bowl, add 2 teaspoonfuls of orange essence to your icing sugar. Add a little water (1-2 teaspoons) and mix together – if you need to make your icing thinner, add another teaspoon of water
  8. Spread on top of your cake and leave to set

Carrot Cake Recipe

If you like this post, you’ll love my Banana, Cranberry and Walnut Loaf – read about it here

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