How To Make Easy Carrot Cake?
Prep Time:35 mins
Cook Time:30 mins
Cook Time:30 mins
Total Time: 1Hr. 5Min.
Serves: 10-12
Serves: 10-12
Ingredients
- 4 large eggs
- 230ml vegetable oil, plus extra for the tin
- 100g natural yogurt
- 1½ tsp vanilla extract
- 100g sultanas or raisins
- 100g walnuts or pecans, roughly chopped (optional)
- 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
For the icing
- 100g slightly salted butter, softened
- 300g icing sugar
- 100g soft cheese
Directions
STEP 1: Preheat the oven to 180C/160C convection/gas 4. Oil the bottom and sides of two 20cm cake pans and line them with baking paper. 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 the sugar through your fingers and shake the bowl a few times to loosen the lumps.
STEP 2: Add the wet ingredients to the dry ingredients along with the carrots, raisins, and half of the nuts. Mix well and divide among the ramekins.
STEP 3: bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean. If still moist mixture sticks to the skewer, return to the oven for 5 minutes, then check again. Let cool in ramekins.
STEP 4: For the frosting, beat the butter and sugar until fluffy. Add half of the soft cheese and beat again, then add the rest (adding a little at a time will prevent the frosting from breaking down). Remove the cakes from the ramekins and spread with half of the glaze. Top with remaining glaze and sprinkle with remaining walnuts. Will keep in the refrigerator for up to five days. Best eaten at room temperature.