Carrot and Caraway Cake

Carrot and Caraway Cake is a traditional British recipe for a classic cake of a flour, butter, sugar, egg and lemon batter into which grated carrots and caraway seeds are folded that's served topped with a lemon juice icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Carrot and Caraway Cake.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Spice Recipes Vegetable Recipes Baking Recipes Cake Recipes British Recipes

Carrots and caraway seeds have a natural affinity for one another. Indeed, it's known that the mix of carrot and caraway seeds have been used since Roman times. This is a variant of a traditional cake from the Victorian era and represents the ancestor of modern carrot cakes.

Ingredients:

180g self-raising flour
1 tsp bicarbonate of soda
180g freshly-grated carrots
1/2 tsp caraway seeds, lightly crushed
120g butter, softened
80g caster sugar
2 eggs
finely-grated zest of 1 lemon
freshly-squeezed juice of 1 lemon

For the Lemon Juice Icing:
50g unsalted butter
80g icing sugar, sifted
1 tsp lemon juice
water, as needed

Method:

Sift together the flour and bicarbonate of soda into a bowl then add the carrot and caraway seeds, stirring to combine.

Meanwhile cream together the butter and sugar until light and fluffy. Beat the eggs together in a separate bowl then add to the creamed butter mix a little at a time, combining well after each addition. Fold the flour mix into the butter and egg mixture then add the lemon zest and combine thoroughly. Now add just enough of the lemon juice to achieve a dropping consistency.

Turn the batter into a 20cm round or spring-form cake tin. Smooth the top then place in an oven pre-heated to 180°C and bake for about 35 minutes, or until the top of the cake is coloured and firm to the touch.

Allow to cool in the tin for a little while then turn onto a wire rack to cool. When the cake is cold cream together the butter and sugar until light and fluffy. Add the lemon juice and mix into the icing. Use this to cover the top of the cake. Allow the icing to set then serve in wedges.

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