What is it about carrot cake? That delicious creamy frosting? The lightly spiced cake? Or the fact that we can pretend it is a healthy dessert because it has a vegetable in it? Either way, it is a firm favourite in this household and my go-to recipe whenever I need to make a cake.
I have tried numerous recipes over the years and found many too sweet, or even a bit bland but this one I have tweaked again and again and I have to admit that I think it is pretty spectacular.
It really is very moist and, because the recipe calls for oil, does not dry out as many sponge cakes do. Speaking of oil, this is not, sadly, (and despite the carrots) a healthy cake but after all, a cake is a cake and I think that if you are going to eat cake it should be done properly and is not the time to start worrying about calories, sugar or fat!
Carrot cake is shockingly simple to make. And even the most novice of home cooks should not be put off. For the best carrot cake there are a few hints and tips for the perfect results but even without this, it is a difficult cake to get wrong. With this in mind, remember that not all carrots are created equal. I find that organic is far more full of flavour and are not as watery when grated.
The batter should be somewhere between custard and porridge in consistency and I have found that this can depend on the quality and wetness of the carrots. If it is on the runny side just cut down slightly on the milk and note that the cake may require slightly longer in the oven.
The cream cheese should be straight from the fridge and the butter needs to be beaten well before incorporating the rest of the frosting ingredients. If the frosting seems a bit runny, keep whisking and it should thicken up to a good spreading consistency.
This cake can be baked in one large round baking tin and then cut when cooled or in three separate tins.
It also makes excellent cupcakes.
The Best Carrot Cake With Cream Cheese Frosting
Ingredients:
300g all-purpose flour
400g granulated sugar
1 tsp baking powder
1tsp bicarbonate of soda
1tsp ground cinnamon
2tsp mixed spice
1/2tsp salt
330g finely shredded carrots (about 3 large ones)
200ml oil (I use light olive oil but you can use any cooking oil)
4 medium-sized eggs
60ml milk
For cream cheese frosting:
240g room softened butter
400g full-fat cream cheese
2tsp vanilla extract
160g sifted icing sugar
Method:
Grease and line three round 9-inch baking pans and preheat oven to 180°C (350°F).
In a large mixing bowl combine flour, sugar, baking powder, bicarb, salt, and spices.
In another bowl combine carrots, oil, eggs, and milk. Whisk together and add the wet mixture to the dry ingredients.
With a rubber spatula or large spoon stir together well.
Pour equal amounts into the prepared baking tins.
Bake for 20 to 25 minutes until a wooden toothpick comes out clean.
If the cakes need longer to bake, foil may be needed to stop the tops from becoming too brown.
Allow to cool completely in the tins on a cooling rack.
To make the cream cheese frosting, beat the butter until smooth and creamy.
Add the cream cheese and vanilla and beat on medium speed.
Gradually sift in the sugar until it is well combined and a good spreading consistency is achieved.
Frost the cake as desired.
Keep stored in the refrigerator for up to three days.
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