I have always been a lover of carrot cake but never seemed to actually bake it myself…until earlier this year. I wanted to create a carrot cake that was really moist. Most carrot cakes include pecan nuts, and yes I do like pecans, however I prefer walnuts so that’s what Ive used here. Although, you could definitely substitute these for pecans if you prefer – or any nut of your choice – go wild !
I love the mix of orange in this recipe, it makes the flavours seem to ‘pop’ even more. As with most of my recipes, it’s fairly easy and definitely suitable for any baker out there. My bake times are often interrupted with feeding etc so this is a recipe you can do in stages – inbetween naps and playtimes!
I would love to know what you all think of my adaptation of the carrot cake – I really hope you like it as much as I do !
260g Self Raising Flour
1.5 tsp Bicarbonate of Soda
Pinch of salt
1.5 tsp ground cinnamon
0.5 tsp mixed spice
1/3 tsp ground ginger
200ml vegetable oil
150g caster sugar
150g light brown sugar
1 tsp vanilla extract
250g peeled and grated carrots
100g walnuts – roughly chopped
100g raisons (or sultanas, currants – mix)
2 large orange – juice and zest – 1 is for pre-soaking the raisons
Cream cheese topping (this will be enough to fill and cover this cake):
200g cream cheese
5 tblsp room temperature unsalted butter
200g icing sugar (sifted)
1 tsp vanilla essence
If you want to pre-soak the raisons…simply squeeze the juice of one large orange into a bowl and add the raisons. Leave to soak – I usually allow an hour +
- Heat oven to 160C fan.
- Grease and line 2 x 8inch round tins.
- Add the dry ingredients – flour, bicarbonate soda, salt, cinnamon, all spice and ground ginger – into a bowl and mix well to combine.
- In another bowl, add the wet ingredients – oil, both sugars and vanilla essence, and whisk.
- Now add the eggs, and again whisk together to combine.
- Add the dry ingredients into the wet ingredients and stir well. I find a metal spoon here is easiest.
- Stir in the carrots, nuts and raisons – or sultanas/currants – whichever you’d prefer.
- Add in the orange juice and zest. Stir to combine.
- Divide the mix between the two tins.
- Bake for 35-45 minutes – or until a skewer insertd into the middle comes out clean.
- Cool the cakes in the tins. Then transfer to a wire cooling rack.
- Decorate with cream cheese frosting.
To make the cream cheese frosting…
- Combine all of the ingredients – cream cheese, butter (room temperature), icing sugar (sifted) and vanilla essence.
- Beat well until smooth – this may take some time. You can use a hand held mixer or an electric mixer. Electric may be easier unless you want a kitchen covered in icing sugar !
So, please do let me know how you get on with this recipe – and if you’re posting on instragram tag me with #blearyeyedbaker so I can see how you’ve got on!