Classic Carrot Cake

Weekends are for baking so on Friday evening, I decided to make one of my favourite cakes – carrot cake! Ever since coming to the UK, I’ve become addicted to this sweet, rich dessert so I wanted to find a perfect recipe to make it at home.

I find recipes like this – where you basically dump everything into a huge bowl, mix and then bake – so satisfying and therapeutic. While I appreciate using actual technical skill to make perfect macarons, for example, sometimes after a long week, all you want is a simple, (fairly) effortless recipe. The result here is an incredibly moist and warmly spiced cake, which can be enjoyed as afternoon tea, after dinner and even for breakfast.

Usually, I love the combination of carrot cake and cream cheese icing, but I’ve opted for an icing sugar drizzle for this recipe as it keeps the cake lighter (and means that it’s more justifiable to have several servings in one sitting!).

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Ingredients

  • 160 g light brown sugar
  • 145 ml vegetable oil
  • 3 large eggs
  • 160 g grated carrot
  • 100 g raisins
  • 175 g plain flour
  • 2¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 100 g icing sugar
  • 2 tbsp orange juice

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F.
  2. Line your baking tin with parchment paper.
  3. Put the sugar, oil and eggs into a mixing bowl and lightly whisk until combined.
  4. Add in the grated carrot and raisins and mix gently.
  5. Sift in the dry ingredients – flour, baking powder, bicarbonate of soda, cinnamon and nutmeg.
  6. Fold everything together.
  7. Transfer the carrot cake mixture into the baking tin.
  8. Bake for 40 – 45 minutes.
  9. Cool in the tin for 5 minutes, and then on a wire rack.
  10. For the frosting/drizzle, beat the icing sugar and orange juice until smooth, then drizzle over the cake in any way you like!
  11. Serve and enjoy!

(Recipe adapted from bbcgoodfood.com)

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