Loading Video...
Recipe courtesy of Rachel Allen

Carrot Cake

Who doesn't love this classic cake? It's perfect just as it is with a cup of tea or coffee, but you could also try decorating it with candied violets to add a little visual 'oomph'.
  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 1 hr
  • Inactive: 1 hr 30 min
  • Cook: 1 hr
  • Yield: 12 servings
Share This Recipe

Ingredients

2 eggs

5 fluid ounces vegetable oil

7 ounces soft light brown sugar

11 ounces grated carrot (weight when grated)

3 1/2 ounces raisins

3 ounces pecans or walnuts, chopped, optional

6 1/2 ounces self-rising flour

Pinch of salt

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon mixed spice, (aka pudding spice, available online)

For the orange cream cheese icing

9 ounces cream cheese, chilled

4 tablespoons butter, softened

1 teaspoon vanilla extract

10 ounces icing sugar (confectioners'), sifted

Finely grated zest of 1 orange

Directions

  1. Preheat the oven to 300 degrees F. Grease and line a 5 by 9-inch loaf pan with greaseproof or parchment paper, and set aside. 
  2. In a large bowl, beat the eggs, and then add the 5 ounces oil, brown sugar, grated carrot, raisins, and chopped nuts, if using. 
  3. Sift in the flour, salt, baking soda, cinnamon, nutmeg, and mixed spices, and bring the mixture together using a wooden or large metal spoon. 
  4. Pour the mixture into the prepared loaf pan, smooth the surface, and bake in the oven for 1 to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. 
  5. Allow the cake to cool in the pan for about 5 minutes before removing. Cool the cake completely on a wire rack before serving. 
  6. To make the icing: In a bowl, beat the cream cheese and butter together, until combined. Add the vanilla extract, confectioners' sugar, and finely grated orange zest, and mix to combine. The icing should be smooth, and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut the cake into slices to serve.

Cook’s Note

Uniced, this cake is also delicious sliced and buttered.

Choose a topic to find related recipes.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …