Carrot Cake

As much as I adore all things chocolate and caramel, I am quite partial to a carrot cake this is the first time I have ever attempted and I think it went ok. Full disclosure this is not my recipe it is actually one of Paul Hollywoods I thought one of the judges of the Great British Bake Off would be a good reference point. I liked this recipe because of all the autumnal mixed spices, I pretty much followed the recipe to the letter expect I left the butter out of the icing and just used cream cheese and was quite generous with the spices.


155ml Sunflower Oil

230g Self Raising Flour

1 Tsp Baking Powder

1 Tsp Cinnamon

1 Tsp (Heaped)  Mixed Spice

1 Tsp Ground Ginger

100g Pecans Halved

260g Grated Carrots

3 Eggs

Zest of 1 Orange


250g Philly Cream Cheese (at room temperature)

150g Icing / Powdered Sugar

Juice of half and Orange

To Make;

Pre – Heat the oven to 180 degrees and make yourself an espresso because grating carrots is a bit tedious.

I love the simplicity of this recipe because the next step is literally just throw everything into a bowl and give is a good mix until everything is combined – no creaming sugar to sifting flour here!

Pour mixture into a lined (or greased) spiring form cake tin and bake for 45 minutes or until a skewer comes out clean.

Leave cake to cool on a cooling rack.

Next make the frosting, start by mixing the cream cheese in a bowl with a whisk or a hand mixer if you prefer, then add the powdered sugar and orange juice et voila you have your frosting.

Once your cake has completely cooled frost your cake and decorate with left over pecan nuts, orange zest or candied orange slices if you feel a bit fancy.

Processed with VSCO with t1 preset


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