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
Better version
Sponge with walnuts, sultanas and orange zest, topped with proper cream cheese frosting.
Per serving£0.98
Total cost£7.80
Time1 hr 15 min
Ingredients for 8
- Cake
- 220 g self-raising flour
- 180 g light brown sugar
- 160 ml sunflower oil
- 3 eggs
- 250 g carrots , grated
- 60 g walnuts , chopped
- 60 g sultanas
- 2 tsp ground cinnamon
- 1 orange , zest only
- Frosting
- 200 g full-fat cream cheese
- 60 g butter , softened
- 120 g icing sugar
Method
- Heat the oven to 160C fan and line a 20cm cake tin.
- Whisk the eggs, brown sugar and oil, then stir in the flour, cinnamon and orange zest.
- Fold in the grated carrot, walnuts and sultanas and pour into the tin.
- Bake for 45 minutes until risen and a skewer comes out clean, then cool completely.
- Beat the butter and icing sugar, then beat in the cream cheese until smooth and thick.
- Spread the frosting over the cooled cake and chill briefly to set before slicing.
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.
