CARROT CAKE WITH RECIPES

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EASY CARROT CAKE RECIPE - BBC GOOD FOOD



Easy carrot cake recipe - BBC Good Food image

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield Serves 10-12

Number Of Ingredients 15

230ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ orange, zested
265g self-raising flour
335g light muscovado sugar
2½ tsp ground cinnamon
¼ fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas or raisins
100g walnuts or pecans, roughly chopped (optional)
100g slightly salted butter, softened
300g icing sugar
100g soft cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  • Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
  • Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
  • To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Nutrition Facts : Calories 680 calories, FatContent 37 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 61 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.6 milligram of sodium

VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD



Vegan carrot cake recipe - BBC Good Food image

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 19

4 sachets (200g) creamed coconut
1 tbsp lemon juice
2 tbsp cashew nut butter
50g icing sugar
60ml oat milk
250ml jar coconut oil , melted
300g light brown sugar
1½ tsp vanilla essence
210ml dairy free milk , we used oat milk
420g plain flour
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp cinnamon , plus extra cinnamon to decorate
1 tsp ginger
1 tsp ground nutmeg
1 orange , zest only
4 medium carrots , grated (you want 270g grated weight)
75g chopped walnuts , plus extra to decorate
edible flowers (optional)

Steps:

  • Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
  • Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  • Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

Nutrition Facts : Calories 501 calories, FatContent 31 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.45 milligram of sodium

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