Carrot Cake

The classic carrot cake I remember from home.

Takes 60 mins.

Makes 12 servings.

180 g flour plain
1.5 tsp baking powder
0.5 tsp baking soda
salt a pinch
1 tsp cinnamon ground
180 g carrots peeled and grated
90 g roasted hazelnuts chopped
150 g muscovado sugar
2 eggs
1 orange zest of 1 orange
75 g butter melted and cooled
Cream cheese icing
125 g cream cheese cream
15 g icing sugar sifted
150 ml cream chilled

Preheat oven to 180°C. For the cake, start putting the grated carrots into a large bowl and patting it dry using paper towels. Add nuts and sugar. Beat in the eggs, one at a time. Add zest and butter. Sift in the flour, baking powder, baking soda, salt and cinnamon, and fold with the main mix. Pour the cake mix into a lined or non-stick cake tin, and bake for 50 mins-1 hour (until an inserted skewer or knife comes out clean). Remove from the oven, remove from tin and let cool on a wire rack. For the icing, start with beating the cream cheese and sugar together until smooth, and then gradually beat in the cream (but don't overbeat it).

Adapted from Barbara Maher's recipe.


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