Carrot Cake

Posted on March 31, 2015 in Cakes

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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.

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In another bowl beat the eggs and sugar for 3-4 minutes.

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Then add the oil and vanilla extract, beat and then add the orange zest. Beat well until all combined.

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Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.

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Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.

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Full each cake tin so its about two-thirds full.

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Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.

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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.
 
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Add the icing sugar and orange zest, beating on low speed, until well combined.
 
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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.

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Carrot Cake
Serves 12
This carrot cake is moist, has a fruity sponge which word brilliantly wight the zesty orange cream cheese icing.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
632 calories
78 g
100 g
34 g
5 g
10 g
169 g
300 g
60 g
0 g
22 g
Nutrition Facts
Serving Size
169g
Servings
12
Amount Per Serving
Calories 632
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 100mg
33%
Sodium 300mg
13%
Total Carbohydrates 78g
26%
Dietary Fiber 2g
6%
Sugars 60g
Protein 5g
Vitamin A
95%
Vitamin C
5%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g grated carrots
  2. 230g rasins
  3. 4 large eggs
  4. 260g caster sugar
  5. 240ml vegetable oil
  6. 1 tsp vanilla extract
  7. 4 tsp fresh orate juice
  8. 240g plain flour
  9. 2tsp bicarbonate of soda
  10. 2tsp ground cinnamon
  11. 175g cream cheese
  12. 450g sifted icing sugar
  13. 125g softened butter
  14. zest from 1 orange
Instructions
  1. Preheat the oven to 180C.
  2. Grease two 20cm sandwich cake tins and line with grease proof paper.
  3. Put the grated carrots and raisins into a bowl and set aside.
  4. In another bowl beat the eggs and sugar for 3-4 minutes.
  5. Then add the oil and vanilla extract, beat and then add the orange zest.
  6. Beat well until all combined.
  7. Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
  8. Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
  9. Full each cake tin so its about two-thirds full.
  10. Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  11. Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
  12. 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.
  13. Add the icing sugar and orange zest, beating on low speed, until well combined.
  14. 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.
  15. 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.
Notes
  1. 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.
beta
calories
632
fat
34g
protein
5g
carbs
78g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

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