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
Ultimate version
Three-layer spiced cake with pecans, browned-butter cream cheese frosting and candied walnuts.
Per serving£1.94
Total cost£15.50
Time1 hr 30 min
Ingredients for 8
- Cake
- 260 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 200 g soft light brown sugar
- 180 ml rapeseed oil
- 4 eggs
- 300 g carrots , finely grated
- 70 g pecans , toasted and chopped
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp freshly grated nutmeg
- Frosting
- 80 g butter , for browning
- 300 g full-fat cream cheese , cold
- 180 g icing sugar
- To finish
- 80 g walnut halves , to candy
- 50 g caster sugar , for the candied walnuts
Method
- Brown the butter for the frosting until nutty and amber, then cool until solid but soft.
- Heat the oven to 160C fan and line three 18cm sandwich tins.
- Whisk the eggs, brown sugar and oil, then fold in the flour, raising agents and spices.
- Fold in the grated carrot and toasted pecans, divide between the tins and bake for 28 to 32 minutes; cool completely.
- Make candied walnuts by melting the caster sugar to a caramel, coating the walnut halves and cooling on baking paper.
- Beat the browned butter with the icing sugar, then beat in the cold cream cheese just until smooth.
- Stack and frost the three layers, then crown with the candied walnuts and a dusting of cinnamon.
Equipment
- three 18cm sandwich tins
- stand mixer
- saucepan
- fine grater
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.
