There’s no doubt in my mind that this is the ultimate carrot cake. Show me a carrot cake that beats it and I may eat my words (or another slice). But I truly haven’t had a better version of this.
For Ben’s birthday this year, I gave him the choice of what flavour cake he would like. I gave him a week to think about it and he came back and said Carrot Cake. Knowing how good this cake is, I thought I might be able to adapt the recipe to include carrots.
I can honestly say it worked a treat. This is the most humungous, thick, moist, slab of cake I’ve ever had. Slathered with lemon curd in the middle and topped with a cream cheese icing, it really is delectable.
Ingredients for the Sponge:
500g Carrots (weighed before grating)
4 large Eggs
250ml Vegetable Oil (I used Olive Oil)
300g Caster Sugar
450g Self-Raising Flour
1 teaspoon ground Nutmeg
1 teaspoon ground Cinnamon
Ingredients for the Cream Cheese Icing:
200g Cream Cheese (I used Violife Creamy)
400g Icing Sugar
Method for the sponge:
- Preheat the oven to 180 degrees Celsius
- Grate carrots and if damp, leave in a sieve over the sink to drain
- Whisk together the oil, sugar, cinnamon, nutmeg and eggs in a large bowl until creamy
- Sieve the flour bit, by, bit into the liquid mixture. Folding it the flour in, using a figure of 8 motion with a metal spoon
- Fold your carrots and sultanas into the mixture
- Split between two greased and lined round sandwich tins
- pop in the oven for 45 minutes or until springy to the touch. You’ll know they’re done when you stick a sharp knife into the centre and it comes out clean!
- Leave to completely cool in the tins
Method for the Icing:
- Whisk together the cream cheese, butter and sugar until completely smooth
To put the cake together:
- If your cake is higher in the middle than the outside, you may want to slice the top so that it is level
- Choose which sponge will be the bottom, then place it on your serving plate
- Top it with a generous helping of lemon curd, then pop the other layer on top
- Spread your cream cheese icing on top – don’t worry if it drips down the side, it adds character! Then serve!
The cake really doesn’t need much in the way of decoration. If your icing is thick enough, you could pipe swirls onto the outside and add a walnut half on top of each swirl. Alternatively, white chocolate works really well with this recipe, so grating white chocolate on top is another. If you make it for Easter, mini eggs look gorgeous on top too!
I simply topped it with thin gold candles and let the simplicity of the flavour take centre stage. Ben absolutely loved it and with any luck it might last us the week. Although, I’m not holding out hope. No doubt he’ll devour it within a day or two!
Enjoy, and don’t forget to tag me over on Instagram if you make it!