Introduction
Carrot cake has always been a favorite in the UK because it is plain, healthful and bursting with the smell and taste of spices. A carrot cake is a perfect choice for a tea break and it can also steal the show at any party.
After baking carrot cake at home and in my profession for over ten years, I have sampled lots of recipes, some from cafes and some from supermarkets. With experience from my kitchen, I can say that this variation is the most reliable and satisfying carrot cake you could get online.
This moist cake is not sloppy, it’s spiced well and the frosting decorating it is light and smooth. What’s even better, you can find all the products you need in your local supermarket and the steps needed are very simple.
The reason this recipe is successful (with experience to prove it).
- The cakes get their moistness from the oil, carrots and brown sugar.
- Not too sweet and includes nicely balanced spice
- Nothing complicated – you just stir the mix in one bowl and use a spoon.
- This was built using my experience in real UK-based restaurants.
- Everyone in my family enjoys it, so it’s requested for every Easter celebration
Over 50 times, I have made this carrot cake for events, parties, rainy days in Yorkshire and other special occasions. Experience has always proved reliable for me and it will be for you as well.
Ingredients (For Making an 8-inch Round or 9-inch Square Cake)
To make the cake,…
- You can use 250ml of vegetable or sunflower oil (or substitute).
- 4 free-range eggs
- Do you know what medium free-range eggs are?
- Use 200g soft light brown sugar for the recipe.
- I used 100g of caster sugar.
- Self-raising flour can be used in baking at a rate of 250g.
- 1 tsp is enough baking powder for this dough.
- Just add 2 tsp of ground cinnamon.
- 5% tsp ground nutmeg
- Mixed spice can be added to the recipe, though it is optional.
- Peel and grate 300g worth of carrots.
- The recipe also allows for 75g of chopped walnuts or pecans (optional)
- Add the zest of 1 orange (it brightens the flavor)
- Add a pinch of salt.
For the last step, prepare the frosting:
- You should use 200g full-fat cream cheese (room temperature)
- 100g of butter without salt (should be soft)
- Make sure the 300g icing sugar is sifted before using it.
- Use 1 tsp of vanilla extract.
- The zest also comes from the rind of just half of a lemon, as a suggestion.
Method: Step-by-Step
Ensure that your tin is ready.
Heat the oven to the temperature of 170°C if using the fan setting, 190°C if not or Gas Mark 5. Wrap a round 8-inch or square 9-inch baking tin with baking paper.
Combine eggs, milk and butter.
Add oil, eggs, brown sugar and caster sugar to a bowl and use a whisk to blend them until everything is smooth and a little frothy.
After wet ingredients, add the dry ingredients.
Now, put the flour, baking powder, salt and spices into the bowl and sift. Softly mix the ingredients with a spatula.
Add carrots and other extras to the recipes.
Finally, add the carrots, orange zest and nuts (if you included them). A little mixing is fine; however, try not to mix too much.
Bake
Transfer the batter to the tin and spread it out so it is leveled. When a skewer inserted in the middle of the cake comes out clean, you’re done baking. Should the top brown too rapidly, put a layer of aluminum foil on top of your pie.
The cake should stand in the tin for 10 minutes before you remove it to a wire rack.
Put together the cream cheese frosting.
During this step, beat the butter until it turns light and airy. Add the cream cheese and use the beaters to get it blended evenly.
Mix in some icing sugar at a time, along with the vanilla and lemon zest. Allow the cake to sit out for 10 minutes before you apply the frosting.
Some ideas for assembling and decorating your IKEA rug
When the cake is entirely cooled down:
- If you like rustic style: Add some extra walnuts and spread the frosting across the cake using a palette knife.
- Divide the first layer of cake in half and place frosting both within the layers and on the top.
- For a festive occasion: Use a piping bag to covering the cake, then decorate it with dried oranges or marzipan in the form of carrots.
Things to Consider for Keeping & Freezing
- Sauce: You can keep the sauce in an airtight container for 5 days. Bring it back to room temp before serving it.
- In the freezer: The cake, if it is unfrosted, can be stored for as long as 3 months. First, use cling film and then add foil.
- The cake will be more delicious after spending another day in the fridge.
The amount of nutrients (per slice – estimate)
| Component | Amount |
|---|---|
| There are 380 calories in this food. | |
| Carbohydrates | 38g |
| Sugar | 24g |
| Fat | 21g |
| Protein | 5g |
The information is only an estimate and will change based on the type of frosting and toppings you use.
About Baker’s Secret baking products
Even though the cake seems simple, it never disappoints and comes out wonderfully each time.It feels just like my grandma’s sweet, homemade cake with shoulder-high-garden carrots and a smooth icing. A lot of people come together over this bake, whether for a family dinner, at work or during a bake sale.For the best carrot cake in the UK — look no further, this is the recipe you need. It’s a super basic dish and the flavors are mouth-watering.
Frequently Asked Questions
Q.Is it possible to make carrot cake using no nuts?
Yes! Skip putting in the nuts. It is possible to replace them with sunflower seeds or you can choose not to put them in.
Q.Is it possible to use wholemeal flour?
For a rustic result, up to half of the self-raising flour can be changed for wholemeal flour. Add a small amount of milk to ensure the bread is moist.
Q.Could these cupcakes be made instead?
Yes! You will end up with between 12 and 14 cupcakes using this recipe. Place the nuggets in the oven at 170°C and bake for 18-22 minutes. Modify the frosting to suit your needs.
