Carrot cake isn’t one of those show stopping cakes. It isn’t piled high with layers and decorated with lots of frosting. However, in my opinion its one of the tastiest and easiest to make. Its one of those cakes that tastes better every day that you leave it making it a treat for as many days as you can manage to keep it from being finished! This is my favorite recipe for this cake – once you’ve tried it you will never look for another!
Carrot Cake
Cake
- 8 oz self raising flour
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/2 tsp salt
- 3 eggs beaten
- 6 oz caster sugar
- 160 ml vegetable oil
- 7 oz carrots, grated
- handful of chopped walnuts
Grease and flour 2 8-inch cake tins and set aside. Preheat oven to 300F.
Sieve together the flour, baking powder, baking soda, cinnamon and salt into a medium bowl and set aside.
In another bowl, make sure the beaten eggs are thick. Whisk in the oil until combined. Then alternately fold in the dry ingredients and carrots until just incorporated. Be careful not to over mix the batter.
Pour into the cake tins and place in the oven. Bake for about 35 minutes or until a toothpick comes out clean.
Tip out onto on a cooling rack until cold.
Icing
- 3 1/2 oz cream cheese
- 1 3/4 oz butter
- 8 oz icing sugar sifted
- 2 tsp vanilla extract
- 1 tsp lemon juice
Beat the cream cheese till soft and creamy. Then slowly mix in the butter. Once combined, fold in the icing sugar and mix till smooth. Add in the vanilla and lemon juice.
Once the cake is cool, ice and decorate as wanted! I like using marzipan to make realistic carrots!
Enjoy!
Fig & Honey 