Moist cake with smooth cream cheese frosting, a true British Classic cake.
Carrot cake is hands down the most popular type of cake that I make. I’ve been making carrot cupcakes for ages now, but sometimes you just want a lovely big cake. I have made some very small changes to the recipe to adapt it to make a cake instead of cupcakes. This mix is perfect for making a two or three layer cake.
It is no secret that I really don’t like making carrot cake. The only reason for this is I really don’t like grating carrots (yes I realise that sounds lazy). However, as I am still borrowing (holding hostage) my Mum’s MagiMix, I used the grater attachment. Oh my goodness, I need to get myself a MagiMix! It made grating the carrots an absolute breeze, but not only that the carrot was quite a coarse grate which added a lovely texture to the cake. I should mention that I’m not being asked to rave about MagiMix’s in my last few blog posts, I am just genuinely excited by how great they are.
I had big plans of how I was going to pipe little carrots onto this cake, but as you can see that never happened. As with most of my weekends I start off wanting to do loads of things and then realise weekends aren’t as long as I wish they were. So I decided to go with a simple decoration of bronze crunch around the edges.
I can’t believe GBBO is finished! At the beginning, I didn’t think I was going to be able to bake along until the end as I thought I would have either moved house or had everything packed ready to move. I am very pleased that Nadiya won and along with half of the UK, I teared up a little bit!
For the cake:
150g light brown sugar
150g dark brown sugar
3 free range medium eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1 tsp baking powder
1 tsp (heaped) cinnamon
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrot
- Preheat the oven to 170ºC and line two or three 8 inch cake tins
- Mix together the sugar, eggs, oil and vanilla extract. Before adding the sugar to the rest of the ingredients, try to break up any large lumps in the sugar
- In another bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together
- Gradually add the wet mix to the dry mix stirring as you go
- Add the carrots and keep stirring until thoroughly mixed
- Split the mix between the prepared cake tins and smooth. Bake in the oven for 30 – 35 minutes if you are using two tins or 20- – 25 minutes. Use a cocktail stick to test the cake, it is cooked when the stick comes out clean
- Allow to cool slightly in the tins before turning out and allowing to cool completely on a wire rack before frosting
For the frosting:
75g unsalted butter
450g icing sugar
185g full fat cream cheese
- Make sure the butter is at room temperature. Beat it until it is softened
- Add the icing sugar and beat until combined before adding the cream cheese. Mix until combined
- Place one of the cakes upside down on your serving plate and put half of the frosting if you’ve made a two layer cake or one third if you’ve made three layers on top and spread out evenly
- For the top layer, place it on top the right way up and smooth the remaining frosting