Carrot Cake Recipe
Uploaded by Renshaw Baking
- 175 g muscovado sugar
- 175 ml sunflower oil
- 3 large eggs – lightly beaten
- 140 g grated carrot
- 100 g raisins
- 1 large orange - zest only
- 175 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 12 tsp grated nutmeg
- 80 g unsalted butter
- 80 g cream cheese - softened
- 150 g icing sugar - sifted
- 1 tsp vanilla extract
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Preheat oven to 180°C/350°F/gas mark 4.
Oil and line the base and sides of an 18cm square cake tin with baking parchment.
Tip the muscovado sugar into a large mixing bowl, pour in the sunflower oil and add the eggs. Lightly mix with a wooden spoon.
Stir in the grated carrots, raisins and orange zest.
Mix the self-raising flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients and when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40 to 45 minutes, until it feels firm and springy when you press it in the centre.
Cool in the tin for 5 minutes, then turn out, peel off the paper and leave to cool on a wire rack.
To make the cream cheese frosting, cream the unsalted butter and cream cheese together.
Gradually add the icing sugar, continuing to cream until light and fluffy. Lastly, mix in the remaining 1 teaspoon vanilla extract.
Spread the frosting over the top of the cake.