Carrot cake is one of those cakes that I either love or hate – and I never know until I actually take the first bite. When it’s good, it is amazing. Not too sweet, moist and flavourful. When it’s bad, it’s bad. Dry, bland, often with overly sweet frosting. There never seems to be an in-between. And when it’s good, it’s one of my favourite cakes ever (coming second only to red velvet, another it’s hard to get right). Recently, I have made it my mission to come up with – for me – the perfect carrot cake. A mix of a number of recipes, I think I’ve finally cracked it!
To make it , you will need….
- 6 eggs
- 300g caster sugar
- 350g coarsely ground carrots (peeled)
- 200g tinned pineapple chunks (drained and coarsely chopped)
- 100g chopped walnuts
- 200ml sunflower oil (other light oil)
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 100g unsalted butter, softened
- 400g icing sugar
- 400g cream cheese
- 1 lemon
- grated zest from one orange
Then you need to…
- Mix together the eggs, sugar, grated carrots, pineapple chunks, chopped walnuts, oil and orange zest. You’ll need quite a big mixing bowl for this.
- In a separate bowl, sift the flour, add the bicarb. and cinnamon. Fold into the wet mixture.
- Put in two lined cake tins (I used 9″).
- Bake for 20 – 25 minutes at 180°C (170°C Fan)/350°F/Gas Mark 4 – check that a skewer comes out clean; note this might change based on the size of the cake tins so start checking at 20 minutes.
- Leave for 10 minutes in tins then cool on wire rack. Once completely cool, frost.
- For the frosting, cream the butter and icing sugar in one bowl. In a separate bowl, whip the cream cheese. Combine the two. Add the juice and zest from the lemon. This can make the mixture split slightly but whipping further will correct this.
- Frost the cake, serve.