Carrot cake

A delectable teatime classic, this carrot cake has a velvety crumb and smooth cream cheese icing - simple perfection and worth the effort

Carrot cake

SERVES

12

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180°C.

  2. Put the flour, spice and bread soda into a bowl and mix well.

  3. Whisk the eggs with the sugar and oil in another bowl until smooth.

  4. Stir in the dry ingredients, add the orange rind, grated carrot, sultanas, coconut and walnuts. Divide between the lined tins.

  5. Bake in a preheated oven for 1 hour until well risen and firm to the touch, checking after forty minutes.

  6. Meanwhile, make the glaze. Mix the sugar with the orange and lemon juice in a bowl.

  7. While the cake is still warm prick the top with a skewer, pour the glaze over the cakes and leave in the tin to cool.

  8. Next, make the cream cheese icing. Mix all the ingredients together and spread over the top of the carrot cake.

  9. Sprinkle with toasted flaked almonds or pumpkin seeds, crystallised if you fancy.
    This recipe is from Julia Wight

Ingredients

  • 200g fine wholemeal or spelt flour

  • 3 level tsp mixed spice

  • 1 level tsp bread soda

  • 75g soft brown sugar

  • 2 large eggs, preferably free-range

  • 150 ml sunflower oil

  • grated rind of 1 orange

  • 200g grated carrot

  • 110g sultanas

  • 50g desiccated coconut

  • 50g walnuts, chopped

  • For the cream cheese icing: 

  • 150g cream cheese

  • 90g icing sugar

  • 90g butter

  • grated rind of 1 orange

  • For the glaze:

  • juice of 1 small orange

  • 1 tbsp lemon juice

  • 75g soft brown sugar

  • To decorate (optional):

  • Toasted flaked almonds or pumpkin seeds 

  • Equipment: 

  • Two round tins (7x 3inch/17.5 x 7.5cm deep)

Method

  1. Preheat the oven to 180°C.

  2. Put the flour, spice and bread soda into a bowl and mix well.

  3. Whisk the eggs with the sugar and oil in another bowl until smooth.

  4. Stir in the dry ingredients, add the orange rind, grated carrot, sultanas, coconut and walnuts. Divide between the lined tins.

  5. Bake in a preheated oven for 1 hour until well risen and firm to the touch, checking after forty minutes.

  6. Meanwhile, make the glaze. Mix the sugar with the orange and lemon juice in a bowl.

  7. While the cake is still warm prick the top with a skewer, pour the glaze over the cakes and leave in the tin to cool.

  8. Next, make the cream cheese icing. Mix all the ingredients together and spread over the top of the carrot cake.

  9. Sprinkle with toasted flaked almonds or pumpkin seeds, crystallised if you fancy.
    This recipe is from Julia Wight