Easy Carrot Cake - British Cake

Ingredients

Ingredients for Easy Carrot Cake
  • 230 ml Vegetable oil (plus extra for tin)
  • 100 g Yogurt (plain) (natural yogurt)
  • 4 piece Eggs (large)
    Alternative: Silken tofu
  • 1.5 tsp vanilla extract
  • 0.5 piece Orange (zest only, finely grated)
  • 265 g Self-raising flour
  • 335 g Light muscovado sugar
    Alternative: Brown sugar
  • 2.5 tsp Cinnamon (ground)
  • 0.25 tsp Nutmeg (freshly grated)
  • 1 pinch Salt (good pinch)
  • 265 g Carrot (about 3 carrots, grated)
  • 100 g Sultanas (or raisins)
    Alternative: Raisins
  • 100 g Walnuts (roughly chopped, optional)
    Alternative: Pecans
  • 100 g Butter (slightly salted, softened)
    Alternative: vegan butter
  • 300 g Icing sugar
  • 100 g Cream cheese
    Alternative: Plant-based cream cheese

Instructions

  1. Heat oven to 180°C (160°C fan). Oil and line the base and sides of two 20 cm cake tins with baking parchment. In a jug, whisk oil, yogurt, eggs, vanilla and orange zest.

  2. In a large bowl, mix self-raising flour, light muscovado sugar, ground cinnamon, grated nutmeg and a good pinch of salt, breaking up any sugar lumps.

  3. Add wet mixture to dry along with grated carrots, sultanas and half the chopped walnuts. Mix until combined, then divide between tins.

  4. Bake 25-30 minutes until a skewer inserted in the centre comes out clean. Cool completely in tins.

  5. For the icing, beat softened butter with icing sugar until smooth. Beat in the cream cheese in two additions until fully combined.

  6. Remove cakes from tins. Sandwich the layers with half the icing, spread the rest on top, and scatter over remaining walnuts. Best served at room temperature; keep refrigerated up to 5 days.

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