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Easy Carrot Cake

Every home cook should have carrot cake in their repertoire – this one uses muscovado sugar for a hint of caramel flavour and walnuts to add texture - by Amy Sinclair
  • 17 May 2019
Easy Carrot Cake
Prep: 35 Minutes - Cook: 30 Minutes - Easy - Serves 10-12
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Early recipes for carrot cake had a healthier reputation – carrots and dried fruit were used for sweetness. Now it’s a teatime special and the cream cheese frosting makes it much more indulgent.

Ingredients

235ml vegetable oil, plus extra for the tin

100g natural yogurt

4 large eggs

½ orange, zested

1½ tsp vanilla extract

265g self-raising flour

335g light muscovado sugar

2½ tsp ground cinnamon

¼ fresh nutmeg, finely grated

265g carrots (about 3), grated

100g sultanas or raisins

100g walnuts or pecans, roughly chopped (optional)

For the icing

100g slightly salted butter, softened

300g icing sugar

100g full-fat cream cheese

Method

  1. Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, zest and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

  2. Add the wet ingredients to the dry, along with the carrots, sultanas and half the nuts, if using. Mix well to combine, then divide between the tins. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.

  3. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing then scatter with the remaining walnuts. Will keep in the fridge for up to five days (eat at room temperature).

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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