by Harsha Dewa

Created on: April 28, 2008

Carrots are not one of my favourite vegetables but I would be happy to eat it if it was mixed into a salad. However, if I had to choose a cake to make or buy, my first choice would be Carrot Cake. A few years ago, I researched into recipes and came across hundreds of methods, unusual ingredients and different cooking times and ended up being very confused. I printed out the recipe that looked simple using common ingredients and started to make it.

Now, over time, I have experimented with my basic recipe, changed quantities, substituted ingredients, added extras and have come out with the ultimate moist Carrot Cake.

This cake makes 1 medium round cake tin. To make a sandwich, double the quantities.

Ingredients:

125g butter (at room temperature)
180g light brown sugar
2 eggs
125g plain flour
Freshly squeezed orange juice and rind of an orange
50g chopped walnuts
3 medium sized carrots (grated or finely chopped in the blender)
1tsp baking powder
1tsp bicarbonate of soda
tsp cinnamon powder
tsp freshly grated nutmeg
1 tsp vanilla essence

For the topping:

125g soft cream cheese full fat (Philadelphia is perfect)
200g icing sugar
30g butter (at room temperature)
1 tsp vanilla essence
Walnuts to decorate

Method:

Preheat the oven to 180C
Beat the butter with the sugar using a hand blender. Add the orange rind and beat until fluffy.
Add in the eggs, one at a time, beating well each time
Add the carrots and nuts, folding it into the mixture. Add the vanilla essence and orange juice.
Sieve and add all the dry ingredients (flour, baking power, bicarbonate of soda, cinnamon and nutmeg) into the mixture and mix well.
Pour the mixture into a greased medium round cake tin and place in the middle of the oven for 45minutes. Pierce the cake with a clean skewer. The cake is ready if the skewer comes out clean. If using fan assisted oven, the cooking time will be reduced (check individual oven manuals for timings).
Leave to cool down

For the frosting:
Beat all the ingredients together using a hand blender until light and fluffy. Once the cake has cooled down, spread the frosting using a spatula onto the cake. Decorate the top with a few walnuts. Place in fridge for 10minutes before serving.

The cake can be stored in the fridge for up to 4days. Try to cover the cake so it doesn't dry out. Leave the cake to rest at room temperature before serving.

Suggested ideas tried and tested:

Try adding a shot of Amaretto instead of vanilla essence into the cake. This will blend nicely with the chopped walnuts.
Use lemon instead of the orange for a tangy flavour.
Add pineapple chunks for an extra moist cake.

Happy baking!

Learn more about this author, Harsha Dewa.
Click here to send this author comments or questions.