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Classic carrot cake

Name: Classic carrot cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: For the cake; 200g carrots, grated; 250ml mild, light olive oil; 4 large free-range eggs; 225g light brown soft sugar; 100g sultanas; 100g unsalted pistachio kernels, chopped, plus extra to decorate; Grated zest 1 orange; Seeds from 6 green cardamom pods, crushed in a pestle and mortar; 1 tsp ground cinnamon; ½ tsp ground allspice; 325g self-raising flour; 1 tsp bicarbonate of soda; For the topping; 250g full-fat cream cheese; 100g icing sugar; You’ll also need…; Deep 20cm loose-bottomed cake tin, base lined with non-stick baking paper and sides oiled

Published: 16 Oct 17
Updated: 18 Mar 24

Classic recipes always stand the test of time, and this homemade carrot cake is no exception. This wonderful recipe has had the superstar treatment, using only the best ingredients and method to make it a true showstopper. It’s beautifully spiced with green cardamom pods, cinnamon and allspice, then finished with swirls of cream cheese frosting.

Easy
September 2017

Test kitchen approved

Serves 10-12
Hands-on time 30 min, oven time 60-75 min, plus cooling

Nutrition: For 12

Calories: 503kcals
Fat: 27.1g (6.5g saturated)
Protein: 9.2g
Carbohydrates: 54.5g (34g sugars)
Fibre: 2g
Salt: 0.7g

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Ingredients

For the cake

200g carrots, grated
250ml mild, light olive oil
4 large free-range eggs
225g light brown soft sugar
100g sultanas
100g unsalted pistachio kernels, chopped, plus extra to decorate
Grated zest 1 orange
Seeds from 6 green cardamom pods, crushed in a pestle and mortar
1 tsp ground cinnamon
½ tsp ground allspice
325g self-raising flour
1 tsp bicarbonate of soda

For the topping

250g full-fat cream cheese
100g icing sugar

You’ll also need…

Deep 20cm loose-bottomed cake tin, base lined with non-stick baking paper and sides oiled

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Method

Heat the oven to 180°C/160°C fan/gas 4. Mix all the ingredients for the cake in a large mixing bowl using  a wooden spoon until well combined. Pour the mixture into the prepared cake tin, then bake on the middle shelf of the oven for 60-75 minutes until a skewer pushed into the middle of the cake comes out clean.
Leave the cake in the tin until cool enough to handle, then turn out onto a rack to cool fully.
Briefly use a wooden spoon to beat the topping ingredients in a mixing bowl until spreadable (it goes too runny in a mixer). Spread over the cooled cake, then sprinkle with extra chopped pistachios.

Recipe from September 2017 Issue

Nutrition

Nutrition: per serving

Calories: 503kcals
Fat: 27.1g (6.5g saturated)
Protein: 9.2g
Carbohydrates: 54.5g (34g sugars)
Fibre: 2g
Salt: 0.7g

delicious. tips

You can replace the ground spices with 1½ tsp ground mixed spice if you want to.
Freeze the iced cake in portions, well wrapped in non-stick baking paper, then cling film. Defrost at room temperature to serve. Alternatively, freeze the whole cake un-iced, then defrost and ice before serving. The finished cake will keep well for a few days in a sealed container in the fridge or in a cool room.