Carrot Cake Recipe
Serves: 10 | Prep time: | Cooking time: 370 Calories & 18g fat per serving.
- 175g Self Raising Flour
- 175g Soft Brown Sugar
- 175g Carrots
- 175ml Sunflower Oil
- 3 Eggs
- Bicarbonate of Soda (1 tsp)
- Cream Cheese (2 tbsp)
- Cinnamon (1 tsp)
- Nutmeg (1 tsp)
- Vanilla Essence (1 tsp)
- 1 Orange
- 125g Icing Sugar (for frosting)
Directions
This Carrot Cake Recipe with Cream Cheese Frosting is perfect if you're looking to impress someone with your baking skills. It's a really easy recipe that's perfect if you're new to baking cakes.
- Take a large mixing bowl and sift in the Self Raising Flour and Bicarbonate of Soda.
- Add the Brown Sugar, Cinnamon, Nutmeg, Eggs, Oil and Vanilla Essence to the mixture.
- Coarsely grate in your carrots and the zest from the Orange then thoroughly mix everything in the bowl together with a wooden spoon.
- Don't worry that the mixture is slightly runny. Grease a baking tin (or use greaseproof paper) and poor the mixture into the tin (don't fill over half way).
- Bake in the oven on 180c for between 35 and 45 minutes. Check the cake is cooked by inserting a knife and that it comes out clean. Remove onto a cooling rack.
- Prepare the frosting by mixing together the Icing Sugar, Cream Cheese and some juice from the Orange.
- Once the cake is completely cooled, drizzle the frosting on top and allow to set.
Thinking of hosting afternoon tea? Why not serve this Carrot Cake with my Scone Recipe and Sausage Roll Recipe?
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