Delicious & Moist Carrot Cake, Decorated with a lovely light Vanilla Buttercream and nuts!
I love Carrot Cake. When I was little, I despised it was who on earth would want vegetables in a cake?! Little me was obviously wrong as it is DELICIOUS. I posted my recipe for my Carrot & Walnut Cupcakes a while ago and they’ve been a massive hit – they’re a big reader favourite as they’re so light and flavoursome and yumyumyum.
I was asked on my Facebook page for a whole Carrot Cake recipe as sometimes people don’t like transferring a cupcake recipe to a cake as they don’t know the baking times, or how much it’ll actually make – this led me to this beauty. I decorate mine with either Cream Cheese Frosting (which I will post at another time) or Vanilla Buttercream – as this one was made as a request of my boyfriend, we went with the Buttercream!
I love this recipe as it has delicious spices from the flavours of Mixed Spice, Cinnamon and Ginger – I love this combination because it suits the light moistness of the Carrot Cake so well, but doesn’t over power it. The Vanilla from the Buttercream gives it a delightful sweetness that I think is a Cakey marriage made in heaven!
This cake serves 12!
– 225ml Sunflower Oil
– 4 Large Eggs
– 275g Light Brown Sugar
– 300g Grated Carrots
– 100g Raisins (Optional)
– Zest of 1 Orange
– 275g Self Raising Flour
– 1 & 1/2 tsp Bicarbonate of Soda
– 2 tsp Mixed Spice
– 1 tsp Ground Ginger
– 1 tsp Ground Cinnamon
– 100g Walnuts/Pecans Chopped (Optional)
– 250g Butter, room temperature
– 500g Icing Sugar
– 1tsp Vanilla Bean Extract
– 1-3tbsp Boiling Water
– Chopped Nuts
– Carrot shapes/sprinkles
1) Preheat your oven to 180C/160C Fan and Grease & line two 8″ Cake tins with Parchment Paper!
2) Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine. Add the Grated Carrots & Raisins if using, and Orange Zest and fold through to combine.
3) Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again – try not to over mix! Once combined, fold through the Nuts and pour into the prepared tins!
4) Bake the Cakes in the Oven for 30-35 minutes until cooked through (test with a cake tester, should be clean!) and leave to cool in the tin.
5) Once cooled, make the buttercream – Beat the butter for a couple of minutes so its very smooth in a Stand Mixer with the paddle Attachment – Gradually add the Icing Sugar until all combined and beat on a high speed for a couple of minutes. Once mixed, add the Vanilla Bean Extract and mix again.
6) Whilst mixing, gradually add the Boiling Water till you reach your desired consistency! Beat for another 5 minutes so its super light and fluffy!
7) Place one of your sponges onto the plate you’re using, spread half of the buttercream on top, add the other sponge, and spread the rest of the buttercream on – decorate how you like!
Tips and Ideas
I prefer my Carrot Cake with just buttercream in-between and on top of the layers, but there is enough buttercream to spread it around the edges slightly too.
You don’t have to include the nuts, or the raisins, but I would recommend using at least one of them as the flavour is so delicious!
This cake will last 4 days covered at room temperature!
You can find my other Cake Recipes on my Recipes Page!
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