I just love a good carrot cake, ever since I learned how to make it in HE classes in year 10. Its one of my top cakes- so moist (again sorry for that word) and all the spices and flavors, it is just the best. So it seemed fitting that in lockdown I made one with my own recipe, adding a couple of things to really make this great cake- even better.
My Mother is my toughest critic, and being on lockdown at home with her means only one thing- my cakes have the most brutal of judges. But I have so say, my only complaint about this cake was there was too much and she didn’t want to get fat… so I’m going to take that as “this is the best cake ever I can’t stop eating it” big win.
I added some little twists to make this cake stand out from the crowd, they are very small but very mighty and have really made a difference- let me know what you think!
- 2 grated carrots
- 1/2 an orange- squeezed
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp bicarbonate of soda
- 180g self-raising flour
- 3 eggs- beaten
- 175g caster sugar
- 175ml Sunflower Oil
For the Topping-
- 200g Icing Sugar
- 1 tsp Orange Juice
- 150g Butter
- Add the sugar, sunflower oil and eggs to the bowl- mix this up.
- Add the flour, and fold until it’s all included.
- Include the cinnamon, nutmeg, and bicarbonate of soda, as well as the carrot and orange juice.
- Mix it all together
- Spoon into a baking tray- which has baking paper on
- Cook at 180 degrees for 35-40 mins- or until cooked through.
- While the cake is cooking- make the buttercream topping- put the butter, orange juice, and icing sugar in a bowl and using an electric whisk, combine it all together until fluffy.
- After the cake is out the oven, wait for it to cool and then add the buttercream on top.