Carrot cake is one of our all time favourite tea time treats (or low fat desserts if you fancy it after dinner!) and it's so simple to make with this all in one method. Simply beat everything together, get the batter in a tin and let it bake away to become a beautifully soft sponge. The cream cheese lemon frosting is sweet with a slightly salty edge for that really satisfying flavour that you get from a good icing. The combination of the earthy flavour from carrots and the smooth topping makes this cake feel more like a pudding and despite it being not--too-bad for you it tastes rich and indulgent.
It'll keep well in an airtight tin so why not whip one up on a Sunday evening to see you through the week? What's better for getting through the midweek slump than a nice piece of homemade cake?
HOW TO MAKE CARROT CAKE WITH LEMON CREAM CHEESE FROSTING
Ingredients
- 325g (11oz) plain flour
- 125g (4½oz) wholemeal flour
- 1tbsp bicarbonate of soda
- 1tbsp ground cinnamon
- 300g (10oz) unrefined caster sugar
- 300ml (½pt) light vegetable oil or other flavourless oil
- 4 large eggs, lightly beaten
- 1tbsp pure vanilla extract
- 100g (4oz) chopped walnuts
- 100g (4oz) desiccated coconut
- 300g (10oz) carrots, cooked then puréed
- 250g (9oz) tinned pineapple chunks, drained and puréed
For the cream cheese frosting:
- 250g (9oz) Philadelphia cream cheese
- 200g (7oz) unrefined icing sugar, sifted
- 1tsp pure vanilla extract juice ½ lemon
You will need:
- Two 20cm (8in) deep sandwich tins, lightly oiled and the bases lined with baking parchment
Method
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Sift the dry ingredients then sugar into a bowl. Add the oil, eggs and vanilla. Beat, then fold in the nuts, coconut, carrots and pineapple. Bake for 45 mins or until lightly browned and a skewer comes out clean. Cool for 3 hours in the tin.
For the frosting, mix everything together and, using a palette knife, spread over one of the cakes before topping with the second one.
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
By Rosie Conroy • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
By Rosie Conroy • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Friday 13: Is it really unlucky? A behavioral scientist weighs in on the superstitions surrounding this date
Friday 13 has long been considered, by those who believe in it, a day to cancel your plans and be extra careful: have you ever wondered why?
By Aoife Hanna • Published
-
What's the story behind Gwyneth Paltrow selling disposable diapers made of alpaca wool?
Gwyneth Paltrow's company, Goop, caused outrage for advertising $120 jewel-encrusted alpaca wool diapers… but was it all a PR stint?
By Anna Rahmanan • Published
-
Prince Charles' 'sausage fingers' spark concern from royal fans as internet searches for his swollen hands soar
Prince Charles' fingers have caught the attention of royal fans
By Caitlin Elliott • Published