Sunday, April 24, 2011

Possibly... The Best Carrot Cake Ever

This is not my opinion, but that of a work colleague.  He loves his carrot cake & was very vocal in his praise of my most recent baking offering.  That's praise indeed as far as I'm concerned!  This cake works really well as either a classic two layer 9-inch round cake or a large traybake and is very moist - no crumbly dry cake here.  I don't like dried fruit in Carrot Cake, so I didn't use any.  If you are partial to some plump sultanas, feel free to throw some into the mix.  I made a very thin lemon cream cheese icing for the top because I wanted the cake to be the star of the show, but I know this would be fantastic with a really thick buttercream or cream cheese frosting piped onto the top.

This is also an all-in-one method, so you've only one bowl to wash up afterwards - always a bonus!

Possibly... The Best Carrot Cake Ever

350ml Vegetable Oil
6 Eggs
350g Soft Brown Sugar
280g Carrots, finely grated
Finely grated zest of 2 Oranges
350g Self-Raising Flour
1 tbsp Bicarbonate of Soda
1 tbsp Mixed Spice (or half each of Ginger & Cinnamon)
1 tbsp Vanilla Extract
100g Chopped Walnuts

Preheat the oven to 180c / Gas Mark 4.  Line the base of your baking tins with baking paper.

Put the eggs, oil, carrots, sugar & orange zest into a large bowl & mix with a wooden spoon (I used my trusty Kenwood Chef & K-Beater attachment).

Add the dry ingredients into the mixture and mix until lightly combined - mix it too much & it will go tough which is not what you want.  It will look really sloppy at this stage, but that's absolutely perfect.

Pour the batter into the prepared baking tin(s) & bake for 30 minutes.  If the sponge springs back & a skewer comes out clean, then the cake is ready.  If not, give it another 5-7 minutes & check again.

Remove from the oven, allow to cool in the tin for 5 minutes before transferring to a wire cooling rack & removing the lining paper on the base.

At this stage, you can eat the cake exactly as it is or you can ice it with a buttercream or cream cheese frosting.  Do whatever you like - it will taste gorgeous no matter what!


  1. Oh hello I'm so making this, and it's practically a health food with all the carrots ;P

  2. Oh I love it and it has no chocolate so yippee! I'm definetly gonna adapt this by using gluten free flour, I'll let you know how it turns out.

  3. One of the lads in work justified scoffing two pieces as it was at least 2 of his 5 a day...

  4. That looks so delicious!! Drooling now

  5. Breige - I actually have two of them in the oven right now. One for the freezer & one for us!