Simple Carrot Cake

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By Team Studio Kitchen

In our fast-paced world, it's often the uncomplicated joys that resonate the most. This cake embodies simplicity and delight, making it a perfect complement to a relaxing moment with a cup of tea. Its delicate texture and effortless preparation make it a standout choice for any occasion.

The origins of carrot cake date back to the Middle Ages, a time when sweeteners were rare and precious. Carrots, with their natural sweetness, became a popular substitute in baking. As time passed, the recipe evolved, embracing spices, nuts, and fruit, culminating in the moist and flavourful cake we love today. And of course, the decadent addition of cream cheese frosting? Well that’s just the icing on the cake!!

 

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

12
servings

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Ingredients

Servings

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165g whole eggs (3 large eggs)
250g soft brown sugar
1 zest of one orange
200g plain (all purpose) flour
1 pinch salt
2tsp baking powder
1tsp bicarbonate of soda (baking soda)
1tsp ground nutmeg
1tsp ground cinnamon
1tsp ground ginger
350g carrots, roughly grated (approx. 2 large carrots)
140g sultanas
100g walnuts, chopped
100 ml olive oil

FROSTING

225g icing sugar (confectioners’ sugar)
55g cream cheese
55g unsalted butter
1tbsp full-cream milk
½tsp salt
1 zest of one orange
1

 

2

Preheat… the oven to 170℃. Spray a loaf tin with canola spray and line it with a strip of baking paper longer the length of the tin. (This will aid in lifting the cake out of the tin when it is cooked.

 

3

Soak the sultana’s… in some boiling water for 5 minutes, to soften and plump them up, then strain off the liquid and discard.

 

4

Place the… eggs, sugar and orange zest in a mixing bowl and whisk on medium speed for 10 until light and pale.

 

5

 

6

Sieve the flour… baking powder, bicarbonate of soda, salt and spices together. I like to sieve on to a sheet of baking paper, it makes it easier to slide straight into the mixing bowl.

 

7

Remove… the egg mixture from the machine and fold the in the flour mix gently with a spatula.

 

8

Next… add the grated carrot, follow by the sultanas and walnuts, mix gently to combine thoroughly.

 

9

Finally… add the oil and fold in gently until completely incorporated.

 

10

Pour the mixture… into the prepare loaf tin and bake for 45-50 minutes or until cooked through. To test if the cake is cooked, insert a skewer into the centre and pull it out. If it comes out clean the cake is cooked through.

 

11

Leave… to cool for 20 minutes before removing from the tin.

 

12

For the Frosting… Place all the ingredients in the bowl of a free-standing electric mixer and attached the paddle. Mix on a low speed to combine, then gradually increase the speed to medium and mix for 2 minutes. Stop the mixer and use a spatula to scrape down the side and bottom of the bowl. Mix again until the frosting is free of lumps. Place it in the fridge for 20-30 minutes to allow it to firm up a little before using

 

13

Transfer… the frosting too the fridge for 20-30 minutes to allow it to firm up a little before using.

 

14

To finish… once the cake is completely cool, decorate the top, I like to add a little more orange zest to the top. Slice serve and enjoy.

 

1
0 hours 0 minutes
2
0 hours 0 minutes

Preheat… the oven to 170℃. Spray a loaf tin with canola spray and line it with a strip of baking paper longer the length of the tin. (This will aid in lifting the cake out of the tin when it is cooked.

3
0 hours 0 minutes

Soak the sultana’s… in some boiling water for 5 minutes, to soften and plump them up, then strain off the liquid and discard.

4
0 hours 0 minutes

Place the… eggs, sugar and orange zest in a mixing bowl and whisk on medium speed for 10 until light and pale.

5
0 hours 0 minutes
6
0 hours 0 minutes

Sieve the flour… baking powder, bicarbonate of soda, salt and spices together. I like to sieve on to a sheet of baking paper, it makes it easier to slide straight into the mixing bowl.

7
0 hours 0 minutes

Remove… the egg mixture from the machine and fold the in the flour mix gently with a spatula.

8
0 hours 0 minutes

Next… add the grated carrot, follow by the sultanas and walnuts, mix gently to combine thoroughly.

9
0 hours 0 minutes

Finally… add the oil and fold in gently until completely incorporated.

10
0 hours 0 minutes

Pour the mixture… into the prepare loaf tin and bake for 45-50 minutes or until cooked through. To test if the cake is cooked, insert a skewer into the centre and pull it out. If it comes out clean the cake is cooked through.

11
0 hours 0 minutes

Leave… to cool for 20 minutes before removing from the tin.

12
0 hours 0 minutes

For the Frosting… Place all the ingredients in the bowl of a free-standing electric mixer and attached the paddle. Mix on a low speed to combine, then gradually increase the speed to medium and mix for 2 minutes. Stop the mixer and use a spatula to scrape down the side and bottom of the bowl. Mix again until the frosting is free of lumps. Place it in the fridge for 20-30 minutes to allow it to firm up a little before using

13
0 hours 0 minutes

Transfer… the frosting too the fridge for 20-30 minutes to allow it to firm up a little before using.

14
0 hours 0 minutes

To finish… once the cake is completely cool, decorate the top, I like to add a little more orange zest to the top. Slice serve and enjoy.