EntriesAs many of you will be well aware we are completely snowed in here in Wendover, UK. Schools have been closed since last Wednesday and it’s been really tricky to get to work. Most of us have been staying put, snuggled up cosy inside. This kind of weather evokes a desire for warming comfort food… soups, rustic ’slow’ food, hot drinks and baking. Being forced inside gives us a chance to do all the things we put off because we are so busy. Like copious amounts of home baking! So, after a request on our Facebook page, I dug out my all time favorite Carrot Cake recipe and came over all Betty Crocker and got baking… along with Banana Cupcakes, Chocolate Oat Squares and our family favorite ‘Quick Chocolate Cake‘, as seen on Lindy’s Blog … I’ve been busy baking and my family has been busy devouring. Happy Days!
I love this Carrot Cake recipe because it is moist, delicious and it rises! Yet another recipe from my talented Mother who baked relentlessly for her children. She has no idea where she got it from, chances are it came from another fabulous BakerMum from downunder! You just have to cover it with Cream Cheese Icing, it’s almost a Carrot Cake crime not to!
Pre-heat your oven to 180c/ 350f/Gas4. Use a 20cm(8in) tall sided tin and grease appropriately.
The dry ingredients: 300g Plain Flour, 1/2 t Salt, 2t Baking Powder, 1t Bicarb of Soda, 2t Cinnamon Powder, 1t mixed spice, 50g walnuts roughly chopped, 250g Sugar
The wet ingredients: 185ml Olive Oil, 400g Grated Carrots, 4 large eggs beaten
Mix together all the dry ingredients, except the sugar. In another bowl mix the eggs and sugar with a beater until creamy and light. Mix in the oil by hand, whipping. Add to the dry ingredients. Mix in. Add the carrots and mix really well. Pour into your prepared cake tin. Bake for approx 60 mins - times will vary depending on your oven. Test with a skewer inserted into the cake, if it comes out clean it’s done! Ice with Cream Cheese Icing when cool.
Cream Cheese Icing: 250g Icing Sugar, 180g very soft butter, 180g Cream Cheese, Zest of one Lemon.
Mix the Icing Sugar and Butter together until smooth. Beat in the Cream Cheese. Add Lemon Zest. Smooth over cake.
Enjoy!
Tags: cake, Carrot Cake, facebook, Recipe
18 Comments
is this carrot cake sturdy enough to carve if needs be ???
shelley
Hi Shelley
This is Kiwi Rachels recipe, I plan to try it in the next day or two, but she reliably informs me that it is a dense cake and so in theory, would hold up well to being carved. We suggest however, that it would probably be best carved from frozen. I’ll give you an update once I’ve had a go myself.
Happy baking
Lindy
thanks Lindy xx
I baked Kiwi’s carrot cake last night – it took 1 hour 20 mins in my fan oven at 180 degrees to bake and has given me a 7cm high cake. We sampled it as a pudding, warm with greek yoghurt – delicious. I’ll let you know how it carves and keeps
Lindy
Hi i too made this cake 180c -took one hour.It seemed to dome a bit more than rise.I used sunflower oil instead cos i thought it a bit weird for olive oil.Would it have made any difference?Would this freeze ok and be suitable for a base wedding cake tier cos this recipe seems better than the one i made for trial wedding cake.What quantities do you suggest for 12″ 4″ deep invicta cake tin. many thanks
how do you manage to contain the icing sugar clouds when you are making buttercream!? i always cover everything in icing dust even tho i put a tea towel over the mixer and have a plastic cover for the top of the bowl!! cant wait for your new book.
http://www.facebook.com/album.php?aid=7216&id=1670497616&l=fd8757f0d2
Hi Susan
I do everything you do but I do add a little liquid in as well to help it all incorporate more quickly
Hello Elaine,
There may be lots of reasons why the cake domed, it may not be the different oil that made a difference. This cake freezes well and would be suitable for a base tier. For quantities try this bog link to “How to I Change Cake Recipe Quantities”.
Jane
just to let you know-i made it again with olive oil and it was much better and rose better!!
thought i was getting expert on this carrot cake recipe but have just made another and found that the middle was still a bit liwuid underneath the cake-any suggestions? i do line the tins and wrap the outside with towel or newspaper
by the way its the best one i have tasted!!!
Hello Elaine,
I don’t wrap newspaper or a towel around the outside. This may be the reason it was undercooked. Keep trying – it’s well worth it!
Rachel
Thanks i’ll try it. By the way it was only the middle bit underneath-bout 1 inch round that was still sloppy.
how long do you think a 6 inch would taske to cook cos i was making the 8 inch for someone but as i said it was still very very moist in the middle.I cant judge by looking through my oven door as my light is not working!!! many thanks
Hi Elaine,
You may need to cook it for longer.
Jane
Hello Elaine,
Try giving it 45mins and then check every 5-10 minutes afterwards. I don’t know definite times but this would be the best way to try it.
Jane
Hi Lindi / Rachel.
I am due to make a carrot cake for a baby naming ceremony. They have ordered a 20″ by 16″ cake (I have explained how many people that would feed, but I guess they have alot of friends!) – I am going to make two 10″ by 8″ cakes and sandwich them together. The recipe above sounds delicious, but I am concerned about the weight, as I will be covering the cake with sugarpaste. Will the recipe be dense enough? I dont plan on filling the cakes due to size, just covering them.
Thanks
Ally
Hi Ally
Yes this recipe will be dense enough to hold up sugarpaste.
Good luck – very large cakes are always tricky!
Lindy
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