I very rarely actually eat my own cakes, however, this carrot cake is the exception. Its moist, sweet and just simply delicious. It really hits the spot when you want something sweet and naughty, and as it has carrots in it – it must be good for you, right?
This recipe is based on the Yummy Scrummy Carrot Cake recipe found on the BBC Good Food website. I have adapted the recipe slightly according to my own taste.
Ingredients for the Carrot Cake
175g Soft Brown Sugar
175ml Sunflower Oil
225g Grated Carrots
Zest of one large orange
175g Self Raising Flour
1 tsp Bicarbonate of Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
In a large bowl, add in the soft brown sugar, Sunflower oil and the eggs. Mix gently until combined. Then add in the grated carrots, raisins and orange zest and mix. Finally, stir in the flour, bicarbonate of soda and the spices and mix well. Don’t worry if the mixture looks runny – thats perfect.
Add into muffin sized cupcake cases and bake at 150°C/300°F/ Gas Mark 2 for about 45-55 minutes until cooked through. These cakes do not tend to raise very much, so you can get away with filling your cake cases to about 3/4 full.
Once baked, leave to cool.
Whilst they are cooling, its time to make some sweet, sticky cream cheese frosting. Now I have always used the Hummingbird Bakery’s recipe for cream cheese frosting as its simply divine.
Ingredients for the cream cheese frosting
300g Icing Sugar
125g Cream Cheese
Beat the butter until light and fluffy, add in the icing and combine. You will get a breadcrumb like texture which is completely normal. Add in the cream cheese and mix well until you get the right consistency.
Once your carrot cakes are completely cool, pipe the cream cheese frosting on. Then enjoy!