Wednesday, 6 April 2011

Delicious Carrot Cake Recipe


I love carrot cake and this is a beautiful recipe.  If I'm in a cafe I will always order carrot cake but I don't often make it at home, this is probably because I hate grating all those carrots! The grating attachment on my food processor doesn't grate them fine enough so I do it all by hand, which when you need 450g of grated carrots is no mean feat.


That being said this carrot cake was totally worth it and I highly recommend it, I might at some nuts next time but it is delicious without.  I always grate my carrots onto a plate lined with paper towels and then pat with further paper towels to soak up some of the moisture.  I have plenty of experience with dreaded soggy bottomed carrot cakes and do not wish to return to that dark place.

Carrot Cake 
 Recipe adapted from A Piece of Cake by Leila Lindholm

Makes 1 two-layer cake

For the cake:

3 organic eggs
270g caster sugar
1 tsp vanilla paste
180g plain flour
3 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp mixed spice
1/2 tsp ground ginger
1 pinch of salt
150ml sunflower oil
450g grated carrots

2 x 20cm cake tins

Cream Cheese Frosting

65g unsalted butter, softened
240g icing sugar
1/2 tsp vanilla paste
100g cream cheese

1. Preheat the oven to 150C/300F/gas 2.  Line the bases of your cake tins, butter and flour the tins tapping out any excess flour.
2. Beat together the eggs and the sugar until pale and fluffy, add the vanilla paste and beat until well combined.
3. Sift together the dry ingredients and blend into the egg mixture.
4. Stir in the oil and the carrots.
5. Divide the mixture between the two cake tins and bake in the centre of the preheated oven for about 55 minutes or until a skewer inserted into the centre comes out clean.
6. Leave the cake to cool.
8. Mix together the ingredients for the frosting, beating until creamy and smooth.
9. Once the cake is completely cool turn one of the layers upside down and frost the flat side, place the second cake layer flat side down on top of the frosted layer and spread the remaining icing on top.


I love carrot cake at Easter time and it's so easy to make your carrot cake more festive.  I made this one a couple of years ago now and even though it's a little messy Bunny is super cute.


However you decide to decorate your carrot cake it is a brilliant cake to have around the house at Easter and it's good to get some veg in after all that chocolate.

x x x

13 comments:

Marmaduke Scarlet said...

This looks absolutely sumptious!

At Anna's kitchen table said...

That bunny really is super cute!! Lol.
Love carrot cake, yum!

Electric_Boogalou said...

Astral! Where has your carrot cupcake recipe gone? I've made them a couple of times before and they are divine, but now the link won't work :( thanks so much!

Astral de la Mare said...

Hi Electric_Boogalou,

I have no idea where the recipe has gone! I know the one you mean but can't find it in my posts anywhere. I'm wondering if it may have disappeared somehow when I switched to a .com. Worst part is I'm not sure if I have a copy of the recipe! I will definitely have a look and see if I can find it, your right they're so yummy and if I can find the recipe I'll repost it. X

Electric_Boogalou said...

Thanks so much! Fingers crossed you have it somewhere. I've made quite a few recipes from your blog, all have been lovely (especially addicted to those chewy oatmeal raisin cookies!), but those carrot cupcakes were defo one of my favourites and I'd love to make them again :) x

Anonymous said...

I would like to try this recipe, as I adored the lemon drizzle cake it was divine. Can you tell me if I could replace the vanilla paste with extract or essence?

Astral de la Mare said...

Hi anon,

Yes you can absolutely replace the vanilla paste with a natural extract, just be sure not to use anything synthetic. X

Anonymous said...

Can you freeze this? Without the icing.

Astral de la Mare said...

Anon,

I have never frozen this one but I'm sure it would freeze perfectly well. :)

Anonymous said...

Hi, First time I made this it worked perfectly. Second and third time, it's just not cooking in the middle. In fact it pretty much gets a crust then a half cooked inner. What could I be doing wrong? Follow the recipe exactly. Should I be patting the grated carrots a lot? Is the weight of carrot after grating and before patting? Please help as the first attempt was beautiful. Gareth.

Astral de la Mare said...

Hi Anon,

I pat my grated carrots so that they are as dry as possible and then weigh them. It may help if you grate your carrots more finely too.

This is a common carrot cake problem so please do not get disheartened. This is exactly why I started using paper towels to pay dry the carrots.

It is also worth investing in an oven thermometer to check that your oven isn't a little out and remember you can always cover the top of the cake with baking paper if you think the top is browning a little too fast. It could just be that you are under baking the cake.

I really hope this helps and your next carrot cake is scrumptious. :)

Anonymous said...

Hi this looks great but is it large or medium eggs
thankyou

Astral de la Mare said...

Hi Anon,

You want to use large eggs for this cake : )