Carrot cake

Name: Carrot cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 250 mL (9fl oz) sunflower oil; 225 g (8oz) light muscovado sugar; 3 large eggs; 225 g (8oz) self-raising flour; Large pinch of salt; 1⁄2 tsp each ground mixed spice, nutmeg and cinnamon; 250 g (9oz) carrots, coarsely grated; 50 g (2oz) butter, preferably unsalted, at room temperature; 225 g pack full-fat cream cheese; 25 g (1oz) golden icing sugar; 1⁄2 tsp vanilla extract; 8 pecan halves, roughly chopped

This fabulous carrot cake looks and tastes amazing

By The GH Kitchen TeamPublished: 28 September 2003

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Cuisine, Food, Dessert, Dish, Baked goods, Ingredient, Recipe, Sweetness, Cake, Snack,

Preparation Notes: plus cooling

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

For the cake

250 ml (9fl oz) sunflower oil
225 g (8oz) light muscovado sugar
3 large eggs
225 g (8oz) self-raising flour
Large pinch of salt
1&#8260;2 tsp each ground mixed spice, nutmeg and cinnamon
250 g (9oz) carrots, coarsely grated

For the frosting

50 g (2oz) butter, preferably unsalted, at room temperature
225 g pack full-fat cream cheese
25 g (1oz) golden icing sugar
1&#8260;2 tsp vanilla extract

For the decoration

8 pecan halves, roughly chopped

Directions

1. Step 1
  Preheat the oven to 180˚C (160˚C fan oven) mark 4. Grease and baseline two 18cm (7in) sandwich tins with non-stick baking parchment.
2. Step 2
  Using a handheld electric mixer, whisk the sunflower oil and the muscovado sugar together to combine, then whisk in the eggs one at a time.
3. Step 3
  Sift the flour, salt and spices together into a bowl, then fold gently into the sugar and egg mixture with a large metal spoon. Tip the grated carrots into the bowl and fold again to mix well.
4. Step 4
  Divide the mixture between the cake tins and bake for 30-40min until golden and a skewer inserted in the centre comes out clean. Leave in the tins for 10min, then turn out on to a wire rack to cool.
5. Step 5
  To make the frosting, beat together the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the vanilla extract and mix well until all the ingredients are thoroughly combined.
6. Step 6
  Remove the lining paper from the cakes when cold. Spread one-third of the frosting over one cake and put the other cake on top. Spread the remaining frosting over the cake, then sprinkle with pecans.
  
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For storing

Keep in an airtight container. An un-iced cake will stay fresh for up to a week, an iced one for two days. Wrap the un-iced cakes in clingfilm then in foil and freeze for up to three months. Thaw the cake at cool room temperature for 2hr, then ice and serve.

Per Serving:

Calories: 470
Total carbs: 37 g
Sugars: 21 g
Total fat: 35 g
Saturated fat: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time