Carrot cake is one of my colleague's favourite cake. I kept promising to make one but I couldn't find my grater so I bought one but was then too busy to make the cake. Anyway, I finally got round to it and she declared this the best carrot cake she's eaten! It's a simple mix all in one recipe which had the right balance of spice, nuts, raisins and carrots. I think the olive oil added to the flavour and smoothness of the cake - I remember using it for an apple cake previously and decided to give it a try here. The icing on the cake (literally) was the orange cream cheese frosting.
I'm entering this to Tea Time Treats hosted this month by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is layer cakes and this 2 layer cake will do nicely.
I'm also sending it to Made with Love Mondays hosted by Javelin Warrior as this cake is made from scratch and with plenty of love.
wholemeal flour, olive oil, raisins, muscovado sugar, ground cinnamon, ground mixed spice, orange, cream cheese, pecans, carrots.
For the carrot cake
150ml olive oil
150g muscovado sugar
220g wholemeal flour
1.5 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
zest of 1 orange
250g carrots, peeled and grated
100g pecans, toasted and roughly chopped
For the orange cream cheese frosting
300g cream cheese
150g icing sugar
zest of 1 orange
1-2 tablespoons fresh orange juice (depending on consistency of icing requred)
- Preheat the oven to 180C. Grease and line 2 x 18cm sandwich tins.
- In a large bowl, whisk the olive oil, sugar and eggs until the sugar has dissolved and the eggs are slightly fluffy.
- In a separate bowl, sift the flour, baking powder, bicabonate of soda and spices and add to the egg mixture.
- Add in the remaining ingredients and mix well.
- Divide the mixture evenly between 2 tins (I usually weigh them to get even sized cakes)
- Bake for approximately 25-30 minutes or until the cake springs back from the edge and a skewer inserted into the centre comes out clean.
- Allow to cool in the tins for 10 minutes before turning out to a wire rack to cool completely.
- Meanwhile make the frosting by beating all the ingredients in an electric mixer until smooth.
- Sandwich the cakes with frosting and spread a thick layer on top of the cake.
- Decorate with orange zest as shown or pecan nuts.