This carrot cake is moist, has a fruity sponge which works brilliantly with the zingy orange cream cheese icing. This cake is rich and moist and full of grated carrots and raisins which gives it its amazing flavour.
Tip: For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake.
Ingredients for sponge cake:
300g grated carrots
230g rasins
4 large eggs
260g caster sugar
240ml vegetable oil
1 tsp vanilla extract
4 tsp fresh orange zest
240g plain flour
2 tsp bicarbonate of soda
2 tsp ground cinnamon
Ingredients for cream cheese buttercream:
175g cream cheese
450g sifted icing sugar
125g softened butter
Zest from 1 Orange
Preheat the oven to 180C. Grease two 20cm sandwich cake tins and line with grease proof paper.
Put the grated carrots and raisins into a bowl and set aside.
In another bowl beat the eggs and sugar for 3-4 minutes.
Then add the oil and vanilla extract, beat and then add the orange zest. Beat well until all combined.
Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
Full each cake tin so its about two-thirds full.
Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.
Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.
- 300g grated carrots
- 230g rasins
- 4 large eggs
- 260g caster sugar
- 240ml vegetable oil
- 1 tsp vanilla extract
- 4 tsp fresh orate juice
- 240g plain flour
- 2tsp bicarbonate of soda
- 2tsp ground cinnamon
- 175g cream cheese
- 450g sifted icing sugar
- 125g softened butter
- zest from 1 orange
- Preheat the oven to 180C.
- Grease two 20cm sandwich cake tins and line with grease proof paper.
- Put the grated carrots and raisins into a bowl and set aside.
- In another bowl beat the eggs and sugar for 3-4 minutes.
- Then add the oil and vanilla extract, beat and then add the orange zest.
- Beat well until all combined.
- Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
- Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
- Full each cake tin so its about two-thirds full.
- Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
- To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
- Add the icing sugar and orange zest, beating on low speed, until well combined.
- To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.
- Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.
- It is important to use full fat cream cheese for the icing; if you use a low fat vision the icing will just run off the cake.
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