Try our classic carrot cake recipe using muscovado sugar, then check out our carrot cake cupcakes and our vegan carrot cake, too.
Learn how to make the perfect cream cheese frosting as a classic topping here.
Ingredients
- self-raising flour 300g
- cinnamon 2 tsp
- baking powder ½ tsp
- dark muscovado sugar 100g
- light muscovado sugar 100g
- eggs 4
- oil 250ml (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed)
- orange 1, zested
- carrots 200g, finely grated
- pecans 150g, snapped in half
- golden sultanas 150g
CREAM CHEESE FROSTING
- butter 75g
- dark muscovado sugar 2 tbsp
- golden syrup 2 tbsp
- soft cheese 250g
Method
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Step 1
Heat the oven to 150C/fan 130C/gas 2. Line a 22cm deep cake tin with baking parchment or silicone paper. Sift the flour, cinnamon and baking powder and stir in the sugars, making sure any lumps are crushed. Beat the eggs with the oil and orange zest. Stir in the carrots then fold this and the rest of the ingredients, into the flour mixture. Spoon the mixture into the tin and level the surface. Bake for 1 hour 25 minutes, or until a skewer comes out clean. Cool in the tin.
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Step 2
For the frosting, beat the butter, sugar and syrup until soft and then beat in the cream cheese until you have a smooth mixture. Chill the mixture until it’s thick but spreadable. Pipe in whirls or spread a thick layer on top of the cake.
Nutritional Information
- Kcals 710
- Fat 48.6g
- Carbs 63g
- Fibre 2.5g
- Protein 9.2g
- Salt 0.86g
