Best carrot cake recipe ever! If you are looking for a carrot cake recipe that is homemade, traditional and is a moist carrot cake recipe, then look no further! This recipe is step by step and is simple using the classic old fashioned method. You could make this vegan by using substitutes. My friend uses this recipe and just swaps a few ingredients. I also love the cream cheese frosting on top. It is melt in the mouth delicious. I do not place the walnuts in the sponge, because I have a couple of family members who don’t like them in the sponge and like them just on the top!
To add a twist to this recipe, you could add some tiny pineapple pieces. Some people decorate the top with candied carrot decorations, but I am firmly a lover of walnuts on top. Some have made this cake layered with three tiers, which is great for special occasions.
The nice thing about this cake, is that it gets better after a couple of days in the dome or tin. It just gets even more moist. Please do try this recipe, because I know it is one that you are going to enjoy making time and again.
Here are some affiliate links to products which may help you. Please note that I may receive a commission for these goods, however this will not affect the price you pay. I thank you in advance if you use them, you are helping me to keep providing content to you.
➤Affiliate Links To Products
Hillfarm Cold Pressed Extra Virgin Rapeseed Oil https://amzn.to/3YoeEpI
Magnetic Measuring Spoons https://amzn.to/3eOpCML
Kitchenaid Mixer – https://amzn.to/2OgnrIF
Best Carrot Cake Recipe
- Total Time: 1 Hour 10 Minutes
- Yield: 10 1x
Description
Best carrot cake recipe ever! If you are looking for a carrot cake recipe that is homemade, traditional and is a moist carrot cake recipe, then look no further! This recipe is step by step and is simple using the classic old fashioned method. You could make this vegan by using substitutes. My friend uses this recipe and just swaps a few ingredients. I also love the cream cheese frosting on top. It is melt in the mouth delicious. I do not place the walnuts in the sponge, because I have a couple of family members who don’t like them in the sponge and like them just on the top!
To add a twist to this recipe, you could add some tiny pineapple pieces. Some people decorate the top with candied carrot decorations, but I am firmly a lover of walnuts on top. Some have made this cake layered with three tiers, which is great for special occasions.
The nice thing about this cake, is that it gets better after a couple of days in the dome or tin. It just gets even more moist. Please do try this recipe, because I know it is one that you are going to enjoy making time and again.
Here are some affiliate links to products which may help you. Please note that I may receive a commission for these goods, however this will not affect the price you pay. I thank you in advance if you use them, you are helping me to keep providing content to you.
➤Affiliate Links To Products
Hillfarm Cold Pressed Extra Virgin Rapeseed Oil https://amzn.to/3YoeEpI
Magnetic Measuring Spoons https://amzn.to/3eOpCML
Kitchenaid Mixer – https://amzn.to/2OgnrIF
Ingredients
- 100g raisins
- 4 tbsp orange juice
- 3 large eggs
- 170 ml of Rapeseed or sunflower oil
- 2 tsp cinnamon
- 220 g self raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 200 g light brown sugar
- 70g desiccated coconut
- 2 handfuls of chopped walnuts
- 250 g tub of soft cream cheese
- 100g g icing sugar
- 1 tsp vanilla extract
- 200 g grated carrot
Instructions
You will need a greased and lined 22 cm loose bottomed (preferably springform) cake tin.
Preheat the oven, to 180 degrees.
In a small saucepan gently heat the orange juice and add the raisins. This will allow the raisins to plump up and the orange juice will disappear into the raisins. Keep a close eye on this, as it does not take long and you do not wish for your pan to burn!
With a hand whisk or free standing mixer add the rapeseed or sunflower oil, eggs and sugar and whisk for about 2 minutes until combined.
Sift in the self raising flour, cinnamon, bicarbonate of soda and baking powder. Then fold in one handful of the walnuts, then coconut, soaked raisins and carrot.
Once combined, pour the mix into the cake tin and bake in the centre of the oven for around 55 – 1 Hour 15 minutes. You will need to check that the cake has cooked by putting a skewer into the centre of the cake. When it comes out clean it is cooked. If there is any gooey mix left on the skewer then place back in the oven for a further few minutes, until cooked. If you do find that the cake is colouring too much, then place some foil over the top and continue cooking.
Allow the cake to cook completely before frosting the cake, otherwise you are going to get very runny frosting! Patience is key.
To make the frosting, you simply mix the cream cheese, vanilla and icing sugar together until well combined.
Add to the top of the cake, and sprinkle on top the other handful of walnuts.
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Category: Cakes
- Method: Oven
- Cuisine: British
Why is carrot cake so moist?
Carrot cake is so moist because many recipes like mine use oil, such as rapeseed or sunflower oil in the recipe. Plus the carrot has a high moisture content, which also helps keep your carrot cake moist.
What is carrot cake icing made of?
Many carrot cake recipes icing consists of cream cheese frosting which is sweetened with icing sugar and vanilla extract. There are a few recipes though, which use mascarpone cheese instead.