FoodBlog Bakes: My favourite Carrot Cake recipe 🥕
For as long as I can remember my mum and I have been making this incredible carrot cake. Our household is quite popular for its freshly baked goods and desserts; and maybe it’s just the feeling of home that it brings, but nothing compares to this carrot cake recipe.
This cake is so incredibly moist, and lasts about a week if stored in the fridge, meaning you can enjoy it day after day. The recipe makes quite a large cake, so I recommend using a cake tin of about 23cm in diameter. 🍰
If you’re not baking for a crowd, you might want to divide the ingredients. Although, truth be told, my family inhales the original recipe in just a few days. It’s so good that it doesn’t even need any frosting - but of course you’re free to pair it with standard cream cheese frosting or frosting of your choice.
If you wish, you could also separate the batter into 2 cake tins and put a layer of frosting in the middle. 😉
Who can resist this delicious tea-time treat?
Recipe:
- 375g self-raising flour
- 250g brown sugar
- 250ml vegetable oil
- 3 eggs
- 2 teaspoons mixed spice
- Half a teaspoon of baking soda
- About 6 medium grated carrots
- 100g chopped walnuts
- Optional: 2 tablespoons applesauce
Tip: if you don’t have allspice, combine 1 teaspoon of cinnamon, ½ a teaspoon of ground cloves and ½ a teaspoon of ground nutmeg, and you’ll get a similar effect.
Method
1. Preheat the oven to 180 degrees celsius/gas mark 4. In a large bowl using a hand whisk or in a stand mixer, beat the sugar, oil and eggs until creamy. 🥚
2. Add the carrots and the sifted dry ingredients bit by bit, and combine with a spatula. Finally stir in the nuts and applesauce if you’re going to use it.
3. Line the pan with parchment paper (I prefer this to greasing) and pour in the batter.
4. Bake the cake for 40 minutes, then cover it with foil and bake it for another 40 minutes. This may vary slightly so make sure to check on your cake in the final minutes to see if it needs a little time - you don’t want to dry it out. ⏱️
5. You might also need to add a few minutes so make sure the cake is set on the inside. Let the cake sit, then transfer it to a wire rack to cool.
Fun fact: Applesauce helps maintain the moisture of the cake and stops it from drying out in the oven.
There’s nothing quite like the smell of carrot cake straight out of the oven.
That’s all there is to it! A perfectly risen, moist carrot cake with just the right flavours and a great crisp exterior. 😍
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