Time for me to try new recipe as well instead of the same old cakes. Google-d a number of carrot cake recipes, and I saw this recipe featured in BBC GoodFood. By far, this recipe calls for the least number of spice. And it is fairly easy to make. Oh, did I mention that the recipe is rated 5 stars with a whopping 683 ratings?
I did make some adjustments to the recipe here and there. For the original recipe, click here.
What You'll Need:
For the Cake
- 165g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs , lightly beaten
- 140g grated carrots
- 90g raisins
- grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- ¾ tsp ground cinnamon
For the Cream Cheese Frosting
- 125g unsalted butter at room temperature
- 50g icing sugar
- 250g cream cheese
How To:
1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square or round cake tin with baking parchment.2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.
5. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Or you may pipe the frosting to decorate as desired.
