Carrot Cake Recipe with Cream Cheese Frosting

This carrot cake combines a soft oil-based sponge, orange zest, gentle cinnamon and cream cheese frosting. It is slightly more involved than our Hero Sponge recipe, but the method is straightforward when the tins and ingredients are prepared before mixing.

Carrot Cake Sponge

Yield: three 6-inch layers or two 8-inch layers. Baking time is approximately 30 minutes, but ovens and tin depths vary.

Ingredients

• 300g light brown muscovado sugar
• 300ml neutral vegetable or sunflower oil
• 5 eggs, lightly beaten
• 5 medium carrots, finely grated
• Finely grated zest of 2 medium oranges
• 300g self-raising flour, sifted
• 1½ teaspoons bicarbonate of soda
• 1½ teaspoons ground cinnamon
• Butter or neutral oil for greasing the tins

Method

1. Preheat the oven to 180°C, or 160°C fan. Grease and line the bases of the cake tins.
2. Stir the beaten eggs, sugar and oil together in a large bowl until evenly combined.
3. Add the grated carrots and orange zest, then mix again.
4. Fold in the self-raising flour, bicarbonate of soda and cinnamon until no dry pockets remain. Do not continue mixing once the batter is even.
5. Divide the batter between the prepared tins and bake for about 30 minutes. The cakes are ready when they spring back lightly and a skewer inserted into the centre comes out without wet batter.
6. Cool in the tins for 10 minutes, then turn onto a wire rack and leave until completely cold before frosting.

Cream Cheese Frosting

Use full-fat block-style cream cheese rather than a soft spread. Keep it chilled until needed, as warm or overworked cream cheese can loosen the frosting.

Ingredients

• 125g unsalted butter, softened
• 300g icing sugar, sifted
• 200g full-fat cream cheese, chilled
• A small pinch of salt, optional

Method

1. Beat the softened butter until smooth.
2. Add the icing sugar gradually and beat until pale and fluffy.
3. Add the cold cream cheese and mix briefly at low to medium speed, stopping as soon as the frosting is smooth and combined. Overmixing can make it runny.

Assembling The Cake

1. Place a small amount of frosting in the middle of a cake board, then centre the first sponge layer on top.
2. Spread an even layer of frosting over the sponge. Add the next layer and repeat.
3. Apply a thin crumb coat over the top and sides, then refrigerate briefly until firm.
4. Add the final coat of frosting. Finish with piped details and walnuts only when they are suitable for everyone being served.

Storage And Serving

Because the cake contains cream cheese frosting, keep it covered in the refrigerator. Bring individual slices or the cake back towards cool room temperature before serving so the sponge and frosting soften. Do not leave it in a warm room for extended periods, and return leftovers to the refrigerator promptly.

Flavour Variations

Walnuts

Walnuts add crunch and a slight bitterness that balances the sweet sponge. Keep them out entirely where a nut allergy or avoidance requirement applies.

Raisins

Raisins add small pockets of sweetness. Fold them through the batter evenly and avoid adding so many that they weigh down the sponge.

Pineapple

Finely chopped, well-drained pineapple can add acidity and moisture. Excess liquid can alter the texture, so this variation needs more care than simply stirring in pineapple and its juice.

Coconut

Desiccated coconut changes both flavour and crumb. Use it sparingly, particularly when combining it with pineapple.

Candied Ginger

Small pieces of candied ginger sharpen the warm spice without overwhelming the orange and carrot.

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Lots of love,
Reshmi xoxo