Ultimate carrot cake recipe

Five years after sharing my first cake recipe on here, I thought it was time to share another! I hope you enjoy it.

I love a good carrot cake, but I’ve always struggled to find the perfect recipe. But just a few weeks ago, I think I finally cracked it, so I thought I’d share it with you lovely people. The cake recipe is based on this one, but I’ve made some changes, but the frosting / drizzle they suggest is crap. Instead I’ve used the cream cheese frosting recipe from here, with a few changes. All of my ingredients and instructions are listed below the photo of the final product!

INGREDIENTS – CAKE
175g light muscovado sugar (or a roughly even mix of brown and caster sugar also works well)
150ml sunflower oil
3 large eggs, lightly beaten
200g grated carrot (2 or 3 medium carrots)
120g raisins
Grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
3/4 tsp grated nutmeg
Juice of 1/3 of an orange (this is approximate – you might need a little less, or a little more)

INGREDIENTS – FROSTING
100g butter, softened
250g soft cheese
150g icing sugar, sifted
1 tsp vanilla extract
Juice of half an orange

METHOD
– Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.**

– Tip the muscovado sugar, sunflower oil and the beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and grated orange zest.

– Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together.

– Gradually add the orange juice until the mixture becomes soft and almost runny – you might not need as much as I used

– Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.

– Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)

– For the frosting, beat the butter until really soft, then alternate beating in the soft cheese, icing sugar and vanilla.

– Add the orange juice gradually, to create your ideal consistency (I think this is pretty subjective / personal!)

– Use a palette or cutlery knife to swirl the icing on top of the cake

Decorate your creation however you like – I used orange zest and a light dusting of cinnamon 🙂

** I didn’t have the 18cm square cake tin suggested in the original recipe – I used a 21cm one, and it was absolutely fine, just a bit flatter than shown in the BBC photo