The truth is I think carrot cake is all down to preference. Some people like nuts, fruit, no fruit, sweet frosting, loaf shaped, round, filled on top, filled in the middle. I like mine with a lot of cinnamon, moist and the frosting not too sweet and a good amount of cream cheese. I quite like it baked in a square tin but thats just because I really enjoy slicing square cakes into perfect symettry, a silly little quirk I have. At the end of the day, you can’t beat a good slice of carrot cake!
This recipe I have had to develop as a nut free option for a wedding I am making it for, normally I would use walnuts but I thought it was a nice option for people with nut allergies.
Serves 8-10. You will need a large round cake tin.
Eggs – 5 large
Soft light brown sugar – 250g
Sunflower oil – 200ml
Plain flour – 250g
Baking Powder – 20g
Bicarbonate of soda – 1 Teaspoon
Cinnamon, ground – 3 Teaspoons
Nutmeg, ground – 1 Teaspoon
Desiccated coconut – 125g ( plus extra for decorating)
Grated Carrots – 500g
Sultanans – 100g
Unsalted Butter – 225g
Cream Cheese – 450g
Icing Sugar, sifted – 125g
Lemon juice – 1 teaspoon
The Cake: Preheat the oven to 180c. Grease and line the base of your cake tin.
Sift together the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into one bowl. In another bowl weigh the grated carrots, sultanas and desiccated coconut and set aside.
Place the eggs and sugar into a large mixing bowl and whisk until very light and fluffy. Gradually add the oil whilst continuing to mix until fully combined.
Now add the carrot mixture into the eggs and combine. Lastly add the dry ingredients into the mixture a fold through gently. Scrape the mixture into the cake tin and place into the oven for 35-40 minutes or until springy to touch and an inserted sharp knife comes out clean.
Once to is baked, leave to cool for 10 minutes before removing it from the cake tin and cooling on a wire wrack.
The Frosting: Whilst the cake is cooling you can make the frosting . Place the butter into a large mixing bowl and beat until very light and fluffy. Now add the cream cheese and gently mix to just combine. Don’t over mix your cream cheese as it can spit if you do so. Now add the icing sugar and fold through. Once it is all combined and there are no lumps, cover the frosting and place it into the fridge until the cake is cool enough to frost.
To frost just go for it! Plop it on and spread it about, job done! I decorated mine with some toasted desiccated coconut but you can leave it plain or get creative.