Desserts
International
InternationalCarrot Cake
A moist spiced carrot cake three ways, from a simple one-tin bake to a chef-level three-layer cake with browned-butter cream cheese frosting and candied walnuts. Each tier builds spice, texture and finish.
Vegetarian
Budget version
One-tin sponge with oil, mixed spice and a simple icing-sugar drizzle.
Per serving£0.53
Total cost£4.20
Time1 hr 5 min
Ingredients for 8
- 200 g self-raising flour
- 180 g caster sugar
- 150 ml sunflower oil
- 3 eggs
- 200 g carrots , grated
- 2 tsp mixed spice
- 100 g icing sugar , for the drizzle
Method
- Heat the oven to 160C fan and line a 20cm cake tin.
- Whisk the eggs, sugar and oil together until combined.
- Stir in the flour and mixed spice, then fold through the grated carrot.
- Pour into the tin and bake for 40 to 45 minutes until a skewer comes out clean.
- Cool fully, then mix the icing sugar with a little water and drizzle over the top.
Equipment
The three ways, side by side
Budget
One-tin sponge with oil, mixed spice and a simple icing-sugar drizzle.
Better
Sponge with walnuts, sultanas and orange zest, topped with proper cream cheese frosting.
Ultimate
Three-layer spiced cake with pecans, browned-butter cream cheese frosting and candied walnuts.
