Carrot Cake
Moist, spiced, and bursting with charm, this carrot cake recipe is a slice of pure nostalgia - an all-time classic that never goes out of style!
Ingredients
Method
1. Preheat the oven to 180°C /350°F/Gas Mark 4. Grease a square baking form (12x12 inches) and dust it with flour.
2. Put the grated carrots into a bowl and drizzle with the lemon juice and stir.
3. Cut the margarine into small pieces and put it into a bowl. Add the sugar and beat with an electric whisk or by hand until the mixture becomes light and fluffy.
4. Add the eggs one by one to the mixture. Proceed with adding the orange juice, the orange zest, and brandy and keep mixing on low speed.
5. In a separate bowl mix the flour with the baking powder & the cinnamon. Add the dry ingredients to the mixture. Keep mixing until all ingredients are well blended.
6. Add the carrots, the walnuts and the sultanas. Stir with a spatula to mix all ingredients. Pour the mixture into your prepared tin.
7. Bake for approximately 70 minutes or until a skewer inserted into the middle of the cake comes out clean (this means the cake is cooked). Once cooked remove from the tin and leave to cool completely on a wire rack.
For the glaze:
1. Put the orange juice in a bowl and slowly add the powdered sugar. Stir constantly with a whisk until you get the right consistency. Drizzle the cold cake with glaze.
2. If you like, you can decorate with carrots made of marzipan or fondant.
You can make the carrot cake without the nuts or sultanas and it will still be delicious. This recipe is really versatile and can also be made into a loaf cake, cupcakes or a traybake.
Recipe courtesy of Stork
This easy carrot cake is a timeless treat that brings sweet comfort to every celebration!
If you want cake that’s cosy and crowd-pleasing, this homemade carrot cake recipe is your golden ticket. Wholewheat pastry flour forms the base, while a blend of pumpkin pie spice, baking soda, and just a pinch of salt creates the perfect crumb. Coarsely grated carrots lend natural sweetness and a pop of colour, making every forkful irresistibly moist.
The batter for this simple carrot cake recipe comes together in a breeze - eggs for richness, a duo of granulated and light brown sugars for depth, and a splash of vanilla extract for warmth. A glug of vegetable oil and a pour of tangy buttermilk keep things light and luscious, ensuring your cake stays melt-in-your-mouth soft from the first slice to the last crumb. And thanks to a quick spritz of vegetable cooking spray, you won’t lose a single morsel to the pan!
And no carrot cake recipe is complete without the crowning glory of a dreamy cream cheese frosting. Here, we lighten things up with low-fat cream cheese and a dusting of icing sugar, whipped together with a touch of vanilla extract for a finish that’s smooth, tangy, and just sweet enough. Whether you serve it plain, studded with walnuts, or even topped with a sprinkle of toasted coconut, this easy carrot cake is sure to hop right into your heart.
Once you’ve mastered this simple carrot cake recipe, why not explore more classic bakes? From zesty lemon drizzle cake and a scrumptious coffee and walnut cake to decadent caramel swirl chocolate brownies or a classic Victoria sponge, there’s a world of timeless treats waiting to be discovered!
