Easy Carrot Cake
How to make this awesome easy no fail Carrot Cake, it’s quick it’s easy and it’s delicious. Step by step guide from start to finish.
Ingredients
Method
- 270g / 9½oz Self-Raising flour
- 4g / 1tsp Baking powder
- 6g / 1½ Cinnamon
- 1g / ½tsp Nutmeg
- 2g / ¼tsp Salt
- 325g / 11½oz Light Muscovado sugar
- 230ml Sunflower or Veg oil
- 4 Eggs (large room temp)
- 100g / 3½oz Yogurt
- 6ml / 1tsp Vanilla extract
- 255 / 9oz Carrots (coarsely grated)
- 100g / 3½oz Mixed dried fruit
- 100 / 3½oz Walnuts
- Zest of 1 Small Orange
- Cream Cheese Frosting:
- 100g / / 3½oz Butter (soft & unsalted)
- 300g / 11oz Icing/Powdered Sugar
- 100g / 3½oz Soft Cream Cheese
- Note: If you are using Plain aka AP flour, you need to add an extra 8g / 2tsp of baking powder to the recipe, making a total of 12g / 3tsp.
- Coarsely grate the carrots and zest the orange, set those aside.
- Preheat your oven to 180°C / 355°F / Gas mark 4.
- Grease and line 2 cake tins with parchment paper, (see the video for the tin sizes).
- Wet Ingredients: Add the oil, eggs, vanilla extract and yogurt to a jug and whisk them together.
- Dry Ingredients: Sift the flour, baking powder, salt and spices into a large bowl, then add the muscovado sugar and mix those together and make a well.
- Pour in the wet ingredients and add the grated carrots and orange zest.
- Fold those together using a spatula until everything is amalgamated.
- Divide the batter equally between the 2 prepared cake tins.
- Give the tins a couple of light taps on the bench to lift any large air bubble.
- Get them into your preheated oven and bake for 45 minutes.
- Cream Cheese Frosting:
- Mix the butter and icing/powdered sugar together, then whisk until light and fluffy.
- To prevent splitting, blend in the cream cheese (using a spatula) in 2 halves.
- Refrigerate for it 10 minutes before applying it to the cake.
- When the time is up on the cakes, check with a cocktail stick, if it comes out dry, they’re done, if not, bake for a further 5 minutes.
- Place the hot cakes on a wire rack for 15 minutes before removing them from the tins.
- Choose the least attractive cake for the bottom layer and level it off (see the video) then get it onto a serving plate or cake stand.
- Apply half of the frosting to the cake and spread it out evenly, but staying little shy of the edges.
- Line it up and place the top cake on to the bottom and gently press it down until the filling squeezes to the edge.
- Apply the rest of the frosting to the top of the cake.
- Decorate with whole and crushed walnuts (see the video)
- Slice and serve with a nice cup of tea or coffee.
- Enjoy.
Equipment & products used in my kitchen and videos
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