EASY CARROT CAKE RECIPE - BBC GOOD FOOD
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
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
CARROT CAKE RECIPE - BBC GOOD FOOD
Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Total Time 1 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield 15 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
- Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
- Beat the icing sugar and orange juice in a small bowl until smooth – you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Nutrition Facts : Calories 265 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 24.8 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium
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CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.7
Total Time 01 hours 10 minutes
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Calories 819 calories per serving
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
- Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
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EASY CARROT CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 680 calories per serving
- 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.
CARROT CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 265 calories per serving
- Beat the icing sugar and orange juice in a small bowl until smooth – you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 819 calories per serving
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
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Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 819 calories per serving
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