As many of you will be well aware we are completely snowed in here in Wendover, UK. Schools have been closed since last Wednesday and it’s been really tricky to get to work. Most of us have been staying put, snuggled up cosy inside. This kind of weather evokes a desire for warming comfort food… soups, rustic ‘slow’ food, hot drinks and baking. Being forced inside gives us a chance to do all the things we put off because we are so busy. Like copious amounts of home baking! So, after a request on our Facebook page, I dug out my all time favorite Carrot Cake recipe and came over all Betty Crocker and got baking… along with Banana Cupcakes, Chocolate Oat Squares and our family favorite ‘Quick Chocolate Cake‘, as seen on Lindy’s Blog … I’ve been busy baking and my family has been busy devouring. Happy Days!
I love this Carrot Cake recipe because it is moist, delicious and it rises! Yet another recipe from my talented Mother who baked relentlessly for her children. She has no idea where she got it from, chances are it came from another fabulous BakerMum from downunder! You just have to cover it with Cream Cheese Icing, it’s almost a Carrot Cake crime not to!
Pre-heat your oven to 180c/ 350f/Gas4. Use a 20cm(8in) tall sided tin and grease appropriately.
The dry ingredients: 300g Plain Flour, 1/2 t Salt, 2t Baking Powder, 1t Bicarb of Soda, 2t Cinnamon Powder, 1t mixed spice, 50g walnuts roughly chopped, 250g Sugar
The wet ingredients: 185ml Olive Oil, 400g Grated Carrots, 4 large eggs beaten
Mix together all the dry ingredients, except the sugar. In another bowl mix the eggs and sugar with a beater until creamy and light. Mix in the oil by hand, whipping. Add to the dry ingredients. Mix in. Add the carrots and mix really well. Pour into your prepared cake tin. Bake for approx 60 mins – times will vary depending on your oven. Test with a skewer inserted into the cake, if it comes out clean it’s done! Ice with Cream Cheese Icing when cool.
Cream Cheese Icing: 250g Icing Sugar, 180g very soft butter, 180g Cream Cheese, Zest of one Lemon.
Mix the Icing Sugar and Butter together until smooth. Beat in the Cream Cheese. Add Lemon Zest. Smooth over cake.
Enjoy!
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alia khan says
hi, what type of sugar is used for this cake? is it light brown?
Lindy Smith says
Yes Alia
Happy baking
Jo Johnson says
I want to try this as cupcakes – do you think it would work? And how long should I cook them for (they are the normal size, rather than the larger ones)?
Thanks
Jo
Lindy Smith says
Jo, Yes it will work – no such thing as ‘normal size’ when it comes to cupcakes, but I find most recipes take about 20 mins – some a bit more some a bit less.
happy baking
Lindy
Carol Lowdon says
Hi Lindy,
Could you please tell me if it is possible to use a cream cheese frosting on a carrot cake for a wedding. The cake needs to be decorated with fondant 2 days prior to the wedding for transporting on the Friday. I am thinking of making the carrot cake as a kitchen cake as I am using some dummies on the tiered wedding cake. I’m a little concerned that cream cheese is a high risk food and it will not be stored in the fridge once covered in fondant. I was thinking of using a lemon buttercream as an alternative frostng. I’d appreciate your advice.
Thankyou
Carol
Kiwi Rachel says
Dear Carol
Lindy would not cover cream cheese frosting in fondant. The lemon buttercream sounds like a better option.
Good luck with your cake making!
Zoe
Samantha Bache says
Have baked this for the first time after being tempted following a very successful Madeira cake (courtesy of this blog) and have to say it tastes amazing!!!
Thank you do much for sharing this and if I can bake it then ap can anyone.
Lindys Team says
Hi Samantha,
Thanks for letting us know that your first attempt at our Madeira cake was such a success.
Keep up the good work!
Marina
Vicky Hayton says
Hi Lindy, did you ever get round to carving this cake? Does it carve well? Does it hold sugarpaste well? Did it keep well?
Thanks
Vicky
Jane says
Hello Vicky,
We would suggest carving the Carrot Cake from frozen. Haven’t tried to cover it yet though.
Jane
Joanne says
Just wanted to say thanks for the wonderfull recipe! I did forget the walnuts, but it was still a super wonderfull and tasty carrot cake. If I knew carrot cake was this easy to make, I would’ve done it sooner. I tasted the cut offs, but ended up not finishing decorating, because we (ok me) couldn’t wait any longer to sample some more. Super delicious.
kim giles says
Hi,
I need to make a 12″ carrot cake and have made 2 attempts so far but both have burnt on the outside before cooking in the middle. Any suggestions, please, on oven temperature and cooking time – also any tips appreciated. Thanks
Lindys Team says
Hi Kim
Lindy doesn’t often use carrot cakes so we don’t have much experience with them. It does sound like your oven is up too high. I usually turn my oven down a bit and cook it for slightly longer, maybe another 10 minutes. Keep checking with a skewer which should come out clean when cooked.
Cooking times depend on the recipe you are using.
Good luck
Susie
Emma j says
Hi,
Would appreciate any advice please 🙂
I am using this recipe for the 2 bottom tiers of a wedding cake. They will be 12″ and 10″, I have upscaled the recipe using Lindy’s chart but I’m concerned about baking times.
What temp and duration would you suggest in a fan oven for these sizes please?
Many thanks
Lindys Team says
Hi Emma
I would bake at the same temp or slightly lower with a fan oven. As the original 8″ recipe is cooked for 1 hour, I would test the cake after this time and if not done, test every 10 mins. As all ovens are different it’s hard to give an exact time. The cake will be cooked when a skewer inserted into the middle comes out clean.
Good luck with your wedding cake!
Zoe