This is literally the best carrot cake recipe ever. It's quick, it's easy and it's just complex enough so you can be proud of your incredible achievement. Everyone loves this cake and you won't believe you've made this.
I was a latecomer to the carrot cake party, but I'm here to stay! It's my husband's favourite too, which makes it a double-edged sword - while it's nice and convenient when it comes to deciding on celebration cake flavours for ourselves, there's this awkward expectation of sharing whenever we are out. AIBU to think that we should get our own slices in the same flavour? Or is it more cultured to get different flavours and share? Because I don't want to get another flavour and I certainly don't want to share.
If you face the same issue, the answer is just bake it yourself. It's the most simple yet gratifying cake ever with just the right amount of complexity to feel proud of the outcome, and the cream cheese frosting gives it the perfect balance between sweet and tangy. Oh, and it's stashed full of carrots which we all know we could always do with eating more of.
The Recipe for Perfect Carrot Cake
The Perfect Sponge
For 3x 6inch round tins, or 2x 8" round tins
- 300g light brown muscavado sugar
- 300ml vegetable oil
- 5 eggs, lightly beaten
- 5 medium-sized carrots, grated
- Zest of 2 medium oranges
- 300g self raising flour, sifted
- 1.5 teaspoon of baking soda
- 1.5 teaspoon of ground cinnamon
- Knob of butter (heehee...'knob')
1. Pre-heat the oven to 180 degrees celsius and prepare the baking tins by greasing well with the knob of butter. In a mixing bowl, stir together the beaten eggs, sugar and oil till well mixed.
2. Tip in the grated carrots and orange zest next and mix until well combined.
3. Add in the flour, baking soda and cinnamon and stir till well mixed. The mixture will be quite wet. Divide into the tins and bake for 30 minutes or until a wooden skewer comes out clean.
4. Once baked, remove from the oven and leave to rest in their tins for around 10 minutes. Release them from the tins and let cool at room temperature on a wire rack. Try to resist digging in at this point!
The Perfect Cream Cheese Frosting
You can flavour our signature Swiss Meringue Buttercream with a few tablespoons of full fat cream cheese (at room temperature - otherwise the coldness of it can seize up the buttercream) which is lovely and smooth. Or if you are short on time and would like to skimp on effort but not flavour you can try this quick-and-easy frosting that will leave you with a fluffy frosting that crusts ever so slightly.
- 125g butter, soft at room temp
- 300g icing sugar, sifted
- 200g full fat cream cheese, room temp
1. In a stand mixer, whip the butter and icing sugar together till light and fluffy.
2. Add in all of the cream cheese and whip at medium speed for a few more minutes until well combined, fluffy and thick. DO NOT whip beyond this as it could go runny and will no longer be of pipe-able consistency.
Decorate the Perfect Carrot Cake
1. Smear a dollop of frosting in the middle of the cake board. Place a carrot cake sponge layer and centre it on the board.
2. Spread a layer of cream cheese frosting on the cake sponge. Place another sponge layer over and repeat until all sponges are sandwiched evenly.
3. Smooth a crumb coat of cream cheese frosting over the top and sides of the cake. Using a decorating turntable and offset spatula or cake scraper helps get a smooth finish. Place in the fridge to set for a few minutes. Add another coat of frosting over the crumb coat to fully cover the cake. Sprinkle crushed walnuts over the top and along the base of the cake.
4. Fit a piping bag with a medium star nozzle and pipe dollops along the top of the cake. Decorate with whole walnuts.
5. DIG RIGHT IN! OMG it's the best you'll EVER HAVE.
If you make this please do show off and tag me on Instagram @angesdesucre #angesdesucre so I can come and feast with my eyes too.
Lots of love,