Carrot Cake

How To Make Carrot Cake

Carrot Cake is moist and sweet. Watch our film on how to make this classic, traditional carrot cake. This simple carrot cake recipe is delicious.

Oven Temperature:

180

360° c - ° f

180

You Will Need

• 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
• 300 ml sunflower oil
• for the frosting:
• 180 g cream cheese
• 180 g melted butter
• 220 g icing sugar
• ½ tsp vanilla essence

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.