Ultimate Carrot Cake Recipe, this recipe isn’t my own but that of Paul Hollywood and if you don’t know who he is then he appears as a judge on the Great British Bake Off in the UK.
I just had to share it with you, because it’s the most beautiful, tasty, moist carrot cake that I’ve ever tasted and I’ve had a few! Carrot cake is my favourite!
The recipe serves 8 people.
Ultimate Carrot Cake Recipe
Ingredients
155ml Sunflower oil
230g Self raising flour
1 tsp Baking powder
1 ½ tsp ground cinnamon
½ tsp mixed spice
½ tsp ground ginger
230g light brown muscovado sugar
1 satsuma – grated zest
100g pecan halves
260g coarsely grated carrots
3 medium eggs beaten
Icing
50g soft butter
200g full fat soft cheese
150g icing sugar plus extra for dusting
2 tsp fresh orange juice
Method
Preheat the oven to 180C and grease an 18cm loose bottomed round baking tin.
Line the base with baking paper.
Sift the flour, baking powder and spices into a large bowl.
Add the sugar, orange zest, pecans and grated carrot.
Stir well to mix thoroughly together.
Stir in the beaten eggs and the oil.
Mix really well.
Pour into the tin and bake for 60 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Leave to cool in the tin for 5 minutes and then turn out onto a wire cooling rack.
Look, no soggy bottom!
Leave until completely cold.
For the icing, beat the butter in a large bowl until really soft.
Add the cream cheese and beat well.
Sift over the icing sugar, add the orange juice and beat well with a wooden spoon until smooth.
Store in the fridge until ready to use.
I always put my cake onto a surface higher up from the work surface so I can see what I’m doing better.
Decorate the top of the cake with the icing.
Dust with icing sugar.
Then sprinkle some of the remaining orange zest on top.
This cake is so moist, the icing so rich and creamy that I think you too will think this is the ultimate carrot cake!
Enjoy with a cup of tea!
