It’s this time of the year again, when I am thinking a lot about carrot cake. The soft texture, with its rich colour and the warmth of the spices, especially cinnamon coming through, is for me the perfect indulgence when it is raining and windy outside.
The additional bonus is, that, just like my Chocolate Squares, this one has a vegetable hidden inside. It is also less sugary than what I normally find in the shops, whithout compromising on the taste. As it is so very easy and quick to make I have no bad conscience whatsoever in giving it to my kids as an afternoon treat! Perfect also to freeze!
Recipe Carrot Cake
- 100 g light muscovado sugar
- 100 g wholemeal self-raising flour
- 100 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp cinnamon
- zest of 1 orange
- 2 eggs
- 150 ml sunflower oil
- 200 g carrots, grated
- For the Icing
- 100 g softened butter
- 300 g soft cheese (eg Philadelphia)
- 100 g icing sugar, sifted
- 1 tsp vanilla extract
Heat the oven to 160C and line a cake tin (or use muffin cases). Mix the sugar, flours, bicarbonate of soda, mixed spice, cinnamon and orange zest with the eggs, oil and carrots.
Fill the mixture into the cake tin or the muffin cases and bake 20 – 22 minutes if it’s the muffins, longer depending of the size of cake tin you have been using (I used 8 inches – 40 cm).
Let it cool before icing.
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and the vanilla. Use a piping bag or in case of a bigger cake a palette or cutlery knife to swirl the icing on top of the cake or muffins. Decorate with sprinkles or carrots made from marzipan or fondant in case of nut allergies.
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