Classic Carrot Cake

3 May

This beautifully, soft Carrot Cake recipe is so moist, delicious and lightly spiced. Carrot cake is so versatile it works as a celebration cake, or beautiful enough as an afternoon easy bake with that wow factor

Love Jinny & Jo

Carrot Cake

Ingredients

For 3 x 8 inch tins

350g Self Raising Flour (If using Plain Flour, add 1 tsp Baking Powder)

2 tsp Bicarbonate of Soda

1 tsp Nutmeg

2 tsp Cinnamon

1tsp Salt

200g Light Muscovado Sugar

150g Caster Sugar/ Golden Caster Sugar

6 Eggs

350ml Oil ( for a buttery flavour use half melted butter/half oil)

2 tsp Vanilla Extract

350g Grated Carrot

130g Raisins (optional)

Method

Preheat oven to 180c/160c fan, Gas mark 4, 350f and line 3 x 8 inch tins.
Sieve flour, bicarbonate of soda, nutmeg, cinnamon and salt together into a bowl. (Add baking powder if using Plain Flour)
Add the sieved ingredients to your mixing bowl along with the sugars. Using the paddle attachment and your mixer on a low speed, mix this up for a few seconds.
Add the eggs, vanilla extract and oil. Mix on a low speed until combined.
Add the grated carrot, mix this until just combined and then add the raising if using.
Divide the mixture equally between the 3 lined tins.
Put the tins in the preheated oven and bake for 23-27 minutes.
Leave your cakes to cool in the tin before turning them out.

Cream Cheese Frosting

130g Block Butter

750g Icing Sugar

320g Full Fat Cream Cheese

1 tsp Vanilla Extract

Using your stand mixer with the paddle attachment, put your butter and cream cheese in and whip these up on a medium speed until almost combined. Scrape down if you don’t have a creaming paddle.
Sieve the icing sugar, add in ½ of the icing sugar and the vanilla, and mix on low, then add the second ½ and mix until smooth and velvety.
If you would like a spiced cream cheese frosting add a ¼ tsp of cinnamon to the icing sugar.