Carrot cake for a crowd
( SERVES 12 )
This glorious cake is incredibly simple to make and always earns compliments. I’ve kept it simple here, but you can add ½ cup raisins and ¼ - ½ cup chopped walnuts if you wish.
|2 cups||Raw sugar, or white sugar|
|1 cup||Neutral oil|
|3 medium||Carrots, grated (about 3 cups)|
|1 cup||Wholemeal flour|
|2 tsp||Ground cinnamon|
|1 tsp||Mixed spice|
|1 tsp||Ground ginger|
|2 tsp||Baking soda|
|1 Tbsp||Orange juice|
Cream cheese icing
|1 cup||Cream cheese, (not low-fat)|
|75 g||Butter, at room temperature|
|4 cups||Icing sugar|
|1||Lemon, finely grated zest, or more to taste|
|¼ cup||Lemon juice, or more to taste|
To garnish (optional)
- Preheat oven to 160°C fanbake. Grease the sides of a 25cm springform cake tin and line the base with baking paper.
- Place eggs, sugar and oil in a food processor, electric mixer or mixing bowl and whizz or beat to combine. Add carrot, flours, cinnamon, mixed spice, ginger and salt. Pulse or mix until just combined – don’t over-mix. Dissolve baking soda in orange juice and pulse or stir into cake mixture. Transfer to prepared tin and bake until springy to the touch and a skewer inserted into the middle comes out clean (55-60 minutes). Allow to cool in tin for 10-15 minutes before removing from tin and cooling on a cake rack. The un-iced cake will keep in an airtight container in a cool place for up to a week.
- To make the cream cheese icing, whizz or beat all ingredients in a food processor or bowl until smooth.
- Ice cake and garnish with apricots, pumpkin seeds, walnuts and orange zest, if desired.
See more of Annabel's better baking recipes