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Quick Carrot Cake
Carrot cakes are perfect for novice bakers because they do not require lengthy whisking or delicate folding.
This popular variation is very moist and will disappear fast.
Special equipment
8in (20cm) round cake pan
Ingredients
For the cake
(^3) ⁄ 4 cup vegetable oil, plus some extra
for greasing
1 cup all-purpose flour, plus some extra
for dusting
(^1) ⁄ 2 tsp ground allspice
1 tsp baking powder
(^1) ⁄ 2 tsp ground ginger
(^1) ⁄ 4 tsp salt
2 carrots (about 1 heaping cup), coarsely grated
(^1) ⁄ 2 cup light brown sugar
(^1) ⁄ 3 cup (2oz) golden raisins
2 eggs, beaten
1 tbsp fresh orange juice
For the frosting
(^1) ⁄ 2 cup cream cheese, at room temperature
2 tbsp unsalted butter, softened
(^2) ⁄ 3 cup confectioner’s sugar
2 tbsp fresh orange juice
lemon zest, to decorate
Method
1 Preheat the oven to 375°F (190°C).
Grease the cake pan and dust with flour.
Sift the flour, allspice, baking powder,
ginger, and salt into a large bowl. Add
the carrots, sugar, and golden raisins,
then stir to mix.
2 Add the eggs, orange juice, and the oil.
Stir together until well blended.
3 Pour in the cake mixture, and level the
surface using a palette knife. Bake for 20
minutes, or until a skewer inserted into the
center comes out clean. Let stand in the
pan for 10 minutes, to cool.
4 Run a knife around the sides, invert onto
a wire rack, and leave to cool completely.
5 Meanwhile, beat the cream cheese
with the rest of the orange juice and the
confectioner’s sugar. Spread the frosting
over the top of the cake and decorate with
lemon zest.
STORE The cake will keep in an airtight
container for 3 days.
SERVES
8
15
MINS
20–25
MINS
UP TO
8 WEEKS
Method
1 Preheat the oven to 350°F (180°C). Grease
the cake pan and dust with flour. In a large
bowl, mix together the flour, spices, baking
soda, salt, and sugar.
2 In another bowl, mix the oil, eggs,
and syrup, then combine with the dry
ingredients. Stir in the carrot and zest,
transfer to the pan, and level the top.
3 Bake for 30 minutes, or until firm to
the touch. Leave in the pan for a few
minutes, then turn out to cool completely
on a wire rack.
4 For the frosting, sift the confectioner’s
sugar into a bowl, add the cream cheese,
orange juice, and orange zest, and beat
with an electric hand mixer until thick and
spreadable. Spread the frosting over the
cake. Decorate with extra orange zest
(if using), and cut into squares.
STORE The cake will keep in an airtight
container for 3 days.
Spiced Carrot and Orange Cake
A fabulous cake for winter, with hints of warming spice and zesty orange. Baking it in a square pan allows
the cake to be cut into bite-sized pieces, perfect for a party. PICTURED OVERLEAF
Special equipment
8in (20cm) square cake pan
Ingredients
For the cake
(^2) ⁄ 3 cup sunflower oil or light olive oil, plus extra
for greasing
1 1 ⁄ 2 cups all-purpose flour, plus extra for dusting
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 1 ⁄ 2 tsp baking soda
(^1) ⁄ 2 tsp salt
(^1) ⁄ 2 cup brown sugar
2 large eggs
(^1) ⁄ 3 cup corn syrup
1 packed cup coarsely grated carrots (2 carrots)
finely grated zest of 1 orange
For the frosting
(^1) ⁄ 2 cup confectioner’s sugar
(^1) ⁄ 3 cup cream cheese, at room temperature
1–2 tbsp orange juice
finely grated zest of 1 orange, plus extra
to decorate (optional)
finely grated zest of 1 orange, plus extra
to decorate (optional)
MAKES 16
SQUARES
20
MINS
30
MINS
UP TO
8 WEEKS