Carrot Cake is one of the most well known bakes and it’s no wonder why. It’s packed fully of tasty flavours and different textures, and wrapped up in what has to be one of my favourite frostings ever – cream cheese buttercream. I could eat the stuff straight from the bowl! I thought it was about time I shared my favourite carrot cake recipe. As I’m not a huge fan of walnuts, I use pecans in my recipe, but of course if you like walnuts they can easily be swapped. To save time I use a food processor to grate my carrot, so if you have one with a grating attachment it’s a real time saver. Carrot cake is also a delicious way to use up leftover carrots!
I started by mixing both flours, the baking powder and bicarb, the mixed spice and the light brown sugar together in a large bowl.
Then I added the vegetable oil, eggs, orange zest, orange juice and grated carrot.
I folded in the pecans and sultanas, and divided the mixture evenly between two lined and greased 8″ cake tins.
After 35 minutes in the oven they were golden brown, I left them to cool on wire racks.
To make the frosting I mixed together the butter and icing sugar, then added the cream cheese and mixed until it was smooth.
I placed one of the sponges onto a cake stand and piped just less than half of the frosting over it. Then I topped it with the second sponge, then piped the remaining frosting on top. I decorated the carrot cake with fondant carrot shapes, orange zest and chopped pecans.
This carrot cake is absolutely delicious! The texture of the fruit and nut packed sponge pairs so well with the smooth cream cheese buttercream. It’s a dream combination and one that I am happy to enjoy on a regular basis!
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Friday hosted by Food Eat Love and The Frugal Hausfrau.
Pin for later!
For the sponge
- 200 g Self raising flour
- 115 g Wholemeal plain flour
- 265 g Light brown sugar
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 3 tsp Mixed spice
- 325 g Carrots grated
- 265 g Vegetable oil
- 4 Eggs
- 1 Orange zested and juiced
- 95 g Pecans chopped
- 95 g Sultanas
For the frosting
- 250 g Butter or baking spread
- 500 g Icing
- 200 g Full fat cream cheese
- Fondant carrot decorations
- Orange zest
- 4 Pecans chopped
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line two 8 inch sandwich tins
In a large bowl, stir together both flours, baking powder, bicarbonate of soda, mixed spice and light brown sugar
Add the vegetable oil, eggs, orange zest, 2 tbsp of the orange juice and the grated carrot
Mix in the pecans and sultanas
Divide the mixture evenly between the cake tins
Bake for 35 minutes until golden brown and a thin skewer inserted comes out clean. Remove them from the tin and leave them to cool on wire racks
To make the frosting mix together the butter and icing sugar using an electric hand mixer, then add the cream cheese and mix until smooth
Place one of the sponges onto a plate or cake stand and spread or pipe just less than half of the frosting over it
Top with the second sponge, then pipe or spread the remaining frosting on top
Decorate with fondant carrot, orange zest and chopped pecans
Store any remaining cake in the fridge for up to 3 days