This carrot cake recipe is delicious, moist and ready in under an hour. It’s at the top of our ‘favourites’ list and the perfect go-to for a sweet teatime treat.
The carrots and light muscovado sugar help make it a moist, flavourful bake and add sweetness - all the qualities we look for when creating our classic cake recipes. It's topped with a rich, moreish cream cheese icing, and is best enjoyed with your friends and a cuppa.
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.
Step 2
Whisk the oil and sugar together, then whisk in the eggs one a time, followed by the vanilla extract.
Ingredients for this step
250mlSunflower Oil
225gBillington's Unrefined Light Muscovado Sugar
3Free range large eggs
1 tspNielsen-Massey Vanilla Extract
Step 3
Gently fold in the flour and spices, followed by the grated carrots. Mix gently until combined, then turn into the prepared tin.
Ingredients for this step
225gAllinson's Self-Raising White Flour
2 tspCinnamon
1/2 tspGround Nutmeg
250gGrated carrots
Step 4
Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.
Step 5
For the topping, beat together softened butter, icing sugar and vanilla to a soft buttercream texture. Then gently fold in the cream cheese. Chill the topping in the fridge for 10-15 minutes if it is too runny. Meanwhile, carefully cut your cake in half horizontally, sandwich together with half of the cream cheese mixture and spread the remainder on top. Finish with decorations of your choice. Walnuts work really well or alternatively you could pipe carrots with green and orange coloured buttercream icing.
