Who doesn’t love bit of cake? Carrot cake is one if mine and I know many others favourite types of cake so I thought I’d share my recipe so that you can see how it easy it is to make your own at home. It may seem like a lot of steps involved but none are difficult and once its all done its soooooo worth it I can promise you that.
This cake was made for one of my best friend’s 21st birthday so I was aiming for a moist, moreish, indulgent carrot cake instead of trying too hard to make it more ‘healthy’ because special occasions are times to treat yourselves and I really didn’t want to disappoint her! Just remember everything in moderation!
For the sponge:
- 300g grated carrot
- 130g wholemeal flour
- 130g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 200g light brown sugar
- 200g caster sugar
- 100g chopped walnuts
- 65g raisins/sultanas
- Zest of 2 oranges
- 1 tsp vanilla essence
- 295ml vegetable oil
- 4 large eggs
For the syrup:
- Juice of 2 oranges
For the icing:
- 200g quark
- 200g light soft cheese
- 70g icing sugar
- 1tsp fresh orange juice
- Pre-heat oven to 180°C (160°C fan).
- Line & lightly grease 3 8-inch round cake tins with baking paper.
- Whisk together flours, baking powder, salt, cinnamon & nutmeg in a medium bowl.
- In a large bowl whisk together sugars, oil, vanilla, orange zest and then the eggs, adding one at a time and mixing well between each egg so mixture is well combined.
- Using a rubber spatula, scrape sides and bottom of large bowl to make sure mixture hasn’t stuck to the sides.
- Gently fold in the flour mixture to the egg mixture adding it little by little and mixing between so that the batter is smooth.
- Add the carrots, walnuts & raisins & stir.
- Divide the batter between the cake tins & bake in oven for 35 minutes, making sure to check it is cooked through by inserting a skewer in the centre which will come out clean if cooked through & the top should be springy to touch.
- Leave cakes to cool in tins.
- For the syrup, sift & boil the orange juice over a medium heat for about 5-7 minutes until a syrupy texture is reached, if too much liquid evaporates just add a splash of water to the syrup because this mixture needs to be brushed over all 3 sponges.
- Brush the syrup over the sponges as they are cooling & leave at least half an hour to soak in tins.
- For the icing, mix together ingredients & refrigerate until you need to ice the cake.
- To assemble the cake, sandwich a third of the icing between two of the sponges, top with another third and add the final sponge on top, then use the rest of the icing to top the cake.
- Give the cake a light dusting of cinnamon, add any decorations & serve.
TIP: Don’t ice the cake until cake is completely cooled and last minute if you can as the soft cheese icing can start to melt on a hot day, if you need to prepare in advance then store cake in fridge so it doesn’t melt.
At the end of the day this is a cake so is obviously not going to be healthy, even though I’ve tried to make it healthier where I can without ruining the cake. The nutrition is calculated as if the cake serves 12, however this is a BIG cake so you can easily serve more if you have smaller slices – which will also lower your calorie consumption.
You are 100% entitled to treat yourself sometimes (especially at special occasions) just remember, everything in moderation!