Baking | Perfect Carrot Cake


the finished carrot cake on a plate

Who doesnt love a slice of deliciously squidgy carrot cake!  I could happily eat the whole batch but I know that would be wrong so I’ll stick to one square at a time. Only Traditional cream cheese topping will do for me. There’s just something about Carrot cake icing! Recipes do vary, some with raisins and or chopped nuts or whole meal flour, I prefer mine simply as it is plus Dan is insanely fussy and doesn’t eat raisins, sultanas or any kind of dried fruit. So as with all recipes which require this ingredient I usually leave them out. Feel free to add them if you prefer. I don’t want hubby turning his nose up at my baking!

On with the recipe, here’s what you’ll need:

For the cake:

175g (6oz) butter, softened
175g (6oz) soft light brown sugar
250g (8oz) self-raising flour
1 level tsp ground cinnamon
3 medium eggs
100g packet walnuts, chopped (optional)
350g (12oz) carrots, peeled and coarsely grated
For the topping:

300g carton cream cheese (I used Philadelphia)
2tbsp icing sugar
Finely grated zest of 1 lemon
15 marzipan carrots (mine are chocolate & available in supermarkets)
26 x 16.5cm (10¼ in x 6½ in) tray-bake tin, lined with baking parchment.

Method:

To make the cake, place all the ingredients into a bowl and beat until smooth. Spoon into the lined cake tin and level the surface. It really is that simple.

samantha sieving the flour into a bowl

Image shows the cake ready to go into the oven
Bake

 In the centre of a preheated oven at 160°C (320°F, gas mark 3) for 45 mins to 1 hr, or until risen and a skewer comes out clean after being inserted into cake. Remove from the oven and leave to cool in the tin for 5-10 mins, before transferring to a wire rack to cool completely. Use the overlap of parchment to lift the cake out of the tin

Topping

Beat together the cream cheese, icing sugar and lemon zest. Spread over the top of the cake. Use a fork to fluff up the topping. As you can see my topping is quite thick, Always better that way!

To Finish

 Cut the cake into approx 15 squares and decorate each with a marzipan or chocolate carrot. The cake will keep in an airtight container in a cool place for up to three days. Enjoy!

 

*Recipe taken from Goodtoknow.co.uk*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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4 Comments

  1. April 9, 2017 / 3:10 am

    Aw it’s adorable! Reminds me that I haven’t baked any cakes recently!

    • Samantha
      April 9, 2017 / 8:03 am

      Try baking this, it’s really easy! Thanks for reading 😊

    • Samantha
      May 18, 2017 / 7:13 am

      It is yummy isn’t it! The icing is the best too! Thanks lovely 😘😘

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