This carrot cake is the perfect cake to finish off any dinner! Perfect for after a barbecue, a picky bits dinner, or the perfect meal to make to take to a picnic! This soft, spongy, layered cake only takes half an hour to prepare, and another half an hour to bake! The delicious carrot sponge topped with a cream cheese icing, and sprinkled with walnuts or peanuts.
A short list of ingredients, a quick and easy method and a delicious result! So what are you waiting for! Let’s get cooking!
Amazing carrot cakes- ingredient list!
There is a short list of budget ingredients that are all required to make this cake burst with flavour- they are all easy to buy and cheap- yet all super tasty! Here is the list of ingredients;
Ingredients for the sponge;
230ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ orange, zested
265g self-raising flour
335g light muscovado sugar
2½ tsp ground cinnamon
¼ fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas or raisins
100g walnuts or pecans, roughly chopped (optional)
Ingredients for the icing;
100 grams of slightly salted butter, softened
300 grams of icing sugar
100 grams of soft cheese
Amazing carrot cake- method!
The method is super quick and easy and the result is amazing!
Step 1
First things first start off by preheating your oven! Heat the oven to 180C/160C fan or gas 4. Grab a bit of oil and line the sides and the base of 2 cake tins, using parchment paper. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.
Step 2
Run your fingers through the sugar and squeeze any lumps of sugar, repeatedly shake the bowl to bring the lumps to the top of the bowl. Measure out the wet ingredients and add the wet ingredients to the dry, along with the carrots, raisins and half the nuts if you decide to use them- if you decide to use the nuts, chop them up and add half, then set the other half on a plate and set it to the side– Mix all ingredients well to combine, then divide between the tins.
Step 3
Pop your two trays in the oven and bake for 25 minutes or until a skewer or the end of a fork inserted into the centre of the cake comes out clean. If there is any wet batter on the skewer then it is still raw and needs 5 more minutes, until the skewer comes out clean. Once fully baked, leave the cakes in the tin for 10 minutes to cool down.
Step 4
To make the icing, measure out the butter and beat the butter and sugar together until smooth and creamy. Add half the soft cheese and beat again with an electric whisk , then add the rest, adding it bit by bit prevents the icing from splitting therefore add the soft cheese, whisk, add more soft cheese, whisk, etc etc).
Step 5
Once fully cooled, carefully take your cakes out of the tins and layer the top of one with half of the icing, then sandwich together. Top with the remaining icing and scatter the top with your chopped nuts, slice and serve! Your amazing summer carrot cake is ready to enjoy! The cake will last in the fridge for up to 5 days!
For more recipes and ingredients just like this one, click on this link here!
For more carrot cake recipes like this one, click this link here!
