This cake is famous and a classic in England and in the US. Thank you Raphaël for this precious recipe. It’s moist, perfectly spiced and the best part is the topping!
Carrot Cake
9 March 2021
: 8 to 10 people
: 15 min
: 50 min
: Easy
Put the frosting after the cake has fully cooled down.
Ingredients
- CAKE :
- 225g flour
- 1,5 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- a generous pinch of ground nutmeg (1/2 a tsp)
- 150ml sunflower oil
- 3 medium sized eggs
- 225g brown sugar
- 1 portion vanilla sugar
- grated zest of 1 orange
- 350g grated carrots
- 120g ‘crunchy’ ingredients, chopped in pieces, my favorites: 30g pistachio nuts, 30g walnuts, 30g dried apricots, 30g dried sultanas
- FROSTING :
- 250g cream cheese Philadelphia type
- 75g icing sugar
- 1 portion vanilla sugar
- grated zest of 1 lime
- juice of the same lime
Directions
- Step 1 Preheat the oven to 180°C
- Step 2 Mix in a bowl the flour, baking powder, cinnamon, ginger, nutmeg, sunflower oil, eggs, brown sugar, vanilla sugar and the grated zest of 1 orange. Add the grated carrots and the chopped ‘hard’ ingredients of your liking.
- Step 3 Place a baking sheet in a tin with a diagonal of ±20cm (or any other convenient shape) and put the mixture in the tin. Bake for 50 minutes in the preheated oven (or until a skewer comes out clean). Wait for the cake to cool down a bit before taking it out of the tin.
- Step 4 Make the frosting by mixing all ingredients. Put the frosting only after the cake has fully cooled down.
Good to know!
Without frosting on top place it in an airtight container, where it will keep for up to a week. If the cake is decorated you’ll need to store it in the fridge and eat it within 3 days.