Carrot Cake

Carrot Cake is a traditional British recipe for a classic moist carrot cake topped with a cream cheese icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Cake.

prep time

15 minutes

cook time

65 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Vegetable Recipes Baking Recipes Cake Recipes British Recipes

Another old staple which, if done correctly, can be a true delight.

Ingredients:

For the Cake:
240g wholemeal flour
240g brown sugar
4 tsp baking powder
2 tsp cinnamon
1 tsp salt
60g melted butter (or oil)
4 eggs
60g chopped walnuts
400g carrots, finely-grated
grated zest of 1 orange

For the Icing:
250g icing sugar
90g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
1 tbsp vanilla extract
90g butter

Method:

Mix all the dry ingredients for the cake together then add the walnuts, carrots and orange zest and mix thoroughly. Beat the eggs and add these and the butter to the flour mixture. Mix well and then divide the batter into two 450g loaf tins (or a single 22cm diameter cake tin).

Bake for an hour in an oven pre-heated to 180°C (350°F/Gas Mark 4) (or until the cake is firm and golden on top). Take the cake out of the oven, allow to cool and then turn onto a wire rack and allow to cool completely.

Form the icing by adding all the ingredients together and beating to a smooth paste. Once the cake is completely cold use the icing to decorate the top and sides of the cake.

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