Carrot Cake {Foolproof Recipe!}

A slice of carrot cake being pulled from the rest of the cake, ready to eat.

5 from 2 votes

Carrot Cake {Foolproof Recipe!}

You can’t go wrong with this easy Carrot Cake recipe. A simple British classic recipe that works every time for all occasions! It’s light, fluffy and oh-so delicious.

Prep Time30

Cook Time1

Plus cooling time:30

Total Time2

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

200 g Soft light brown sugar
200 ml Sunflower oil Or 180g (plus extra for greasing)
3 Large eggs Lightly beaten
250 g Self-raising flour
125 g Raisins
1 tsp Bicarbonate of soda
2 tsp Ground cinnamon
300 g Whole unpeeled carrots 240g after peeling and grating
1 Large orange Zest only

For the Topping:

Cream Cheese Frosting
1 Large orange Zest only

Instructions

Pre-heat the oven to 170c.
Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined.
Now take 2 tbsps of flour from the measured amount, and in a small bowl ue this to toss and coat the raisins well.
Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
Add the grated carrots, orange zest and coated raisins and stir well. Spoon into a well greased 18cm round tin.
Bake for 50 - 70 minutes or until a skewer comes out clean. (NOTE: This is a deep cake, so it's cooked slowly at a low temperature. If the top of the cake is turning too dark, but the inside isn't cooked, move to the bottom oven shelf and/or cover with tin foil and continue to cook until the centre is cooked through.)

To decorate:

Make up the Cream Cheese Frosting as per the recipe linked above. Swirl onto the cake, and top with orange zest.

Notes

Tins: I use 18cm (7 inch) loose bottomed deep cake tin here.

Grease and line: Grease the tin very well with extra oil and line the base with baking paper or parchment.

Cool your sponge: Allow cooling time to your method in the recipe. The sponge should be topped when they’re completely cold.

Nutrition