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My favourite carrot cake recipe with double cream cheese icing


This is my favourite carrot cake recipe, it's incredibly soft, moist and zesty from the added orange peel. I also covered it generously with cream cheese icing... I'm not a big fan of nuts in carrot cake so I didn't add any, but if you'd like some just add around 100g of walnuts or other nuts of your choice.

Ingredients

for the cake:

225g self-raising flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teasoon allspice

225g soft dark brown sugar

zest of 1/2 an orange

3 medium eggs

150 ml rapeseed oil

250g grated carrorts

for the icing:

400g full fat cream cheese

100g unsalted butter (very soft)

120g icing sugar

zest of 1/2 orange

for the orange peel:

1 orange

200g granulated sugar

two 20 cm (8 inch) cake pans, greased with butter and dusted with flour (like this)

Instructions

for the cake:

- sift together the flour, baking powder, sugar and spices

- add the grated zest, carrots, eggs and rapeseed oil

- mix with a wooden spoon until combined

- divide the batter between the two tins and bake for around 25 minutes in 180 C (350 F)

- take out of the oven and let cool on a wire rack

for the icing:

- with an electric mixer or a wooden spoon, beat together the cream cheese and butter

- slowly mix in the icing sugar with a spoon

- spread on one cake and top with the other one

- with a round bladed knife, cover the top and sides with the remaining icing

for the orange peel:

- peel the orange with an orange peeler

- with a sharp knife or a pastry cutter, cut the peels into thin strips

- put the orange peel and sugar into a smal pan and cover with 250ml of water

- bring to boil then drain and cover with fresh water

- repeat this step 3 times

- bring the orange peel to boil one more time and continue boiling for 15 minutes

- take of the heat and leave to steep in the syrup water for around 1 hour

- drain and decorate the cake

Enjoy :)

categories:

baking essentials

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