This is my nice carrot cake with icing on it which looks pretty good, a great improvement before the year end 2009.Happy New Year Everyone !
Watch our film on how to make this classic, traditional carrot cake. This simple carrot cake recipe is delicious.
You will need
Units: Metric US Imperial UK Imperial
180 g self raising flour
350 g caster sugar
1 tsp baking powder
1 tsp ground cinnamon
3 eggs
220 g grated raw carrot
¼ tsp salt
200 ml sunflower oil
for the frosting:
180 g cream cheese
180 g melted butter
150 g icing sugar
½ tsp vanilla essence
Serves: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour
Oven Temperature: 180° c - 360° f
Cooking Time: 1 hour
Oven Temperature: 180° c - 360° f
Step 1: Preheat the oven
Heat your oven to 180C/350F/gas 4. Grease and line a 25cm round cake tin.
Step 2: Combine the dry ingredients
Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
Step 3: Mixture
Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.
Step 4: Bake
Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.
Step 5: Icing
While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.
Step 6: Finish
When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top
Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.
Step 4: Bake
Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.
Step 5: Icing
While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.
Step 6: Finish
When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top
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