Classic carrot cake is hard to beat. Its spiced and moist and works so well with the cream cheese frosting. No one minds that theres a couple of carrots in there. It’s the acceptable vegetable cake.
Set a few carrots aside this week to make this cake the perfect partner with a pot of tea and a good old chat.
Tip: I like to soak the raisins in tea first to plump them up, it really makes a difference to the finished cake.
- 75g raisins and 1 teabag
- 225g plain flour
- 125g castor sugar
- 115g dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon mixed spice or ground nutmeg/ground ginger
- 1 teaspoon ground cinnamon
- 200g grated carrot
- 1 orange – zest only
- 3 eggs
- 100ml light flavoured oil (sunflower or vegetable)
- (I have chosen not to add walnuts to my cake but add 75g of chopped walnuts if you wish)
- For the frosting:
- 225g icing sugar
- 75g cream cheese – chilled
- 1 orange- zest and 2 teaspoons of juice
- 100g walnuts
- Preheat the oven 160C.
- Prepare a 9inch loose bottomed cake tin with a light coating of oil and line with parchment paper.
- Add the raisins to a bowl with the teabag, cover with boiling water and infuse for 30 minutes then strain and discard the teabag.
- To a mixing bowl sieve in the flour, baking powder, bicarbonate of soda, both spices, white sugar.
- Mix in the brown sugar, grated carrot, raisins and orange zest (and chopped walnuts if using) give everything a really good mix.
- Measure the oil and eggs into a jug, whisk well.
- Add the oil and eggs into the mixing bowl, and stir until combined.
- Pour the cake mix into the prepared cake tin and bake in the oven for about 40 minutes.
- Cool completely before adding the frosting.
- For the frosting: Toast the walnuts in the oven for 10 minutes at 160C, keep a close eye on them, cool completely.
- Add the icing sugar and cream cheese to a bowl. Use an electric hand beater to blend until really smooth. Fold in the orange zest and orange juice.
- Smooth onto the top of the cake. Scatter walnuts on top and serve with tea.