Carrot Cake
I have a confession to make. I am an obsessive carrot cake critic. In fact I do not think there is a carrot cake in town that I have not tried and, in my opinion, none of them are perfect. Too sweet, too dry, too nutty, too bland – the problems are seemingly endless. If you are not yet feeling defeated in your carrot cake search, try this recipe – you will not regret it!
This recipe is a true favourite and undoubtedly the most popular amongst my friends and family. Because of the frequent requests, I have been able to develop and perfect it to give a delectably moist centre, crisp edges and irresistible icing (just ask my housemates!).
It is in a loaf shape, which makes it easier to transport, slice and eat – enjoy!
Ingredients:
– 275g caster sugar
– 200ml sunflower oil
– 4 eggs
– 300g grated carrots
– 225g flour
– 2tsp baking powder
– 1tsp ground cinnamon
– 1tsp mixed spice
– 60g butter, softened
– 60g cream cheese
– 140g icing sugar
Method:
1. Grate the carrots quiet roughly and set aside.
2. Preheat the oven to 180°C. Line the loaf tin with baking parchment (or use loaf tin liners).
3. Beat the sugar, oil and eggs together in a large bowl. Stir in the carrots.
4. Mix in all the dry ingredients and stir until well incorporated. Pour into the tin and bake in the oven for 1 hour.
5. Check the cake is done by inserting a skewer or knife in the centre – if it comes out clean that means it’s done, and if not, put it back in the oven and keep checking it every 5 minutes or so.
6. Leave to cool completely on a wire cooling rack.
7. Make the icing by beating together the butter and cream cheese until smooth. Add the icing sugar bit by bit, mixing it until fully combined. Beat with an electric mixer until all the lumps are gone. (Note: the quantities are approximate – add more cream cheese or icing sugar to suit your taste).
8. Spread the icing evenly on top and serve!