Classic carrot cake

Classic carrot cake
  • Serves icon Serves 10-12
  • Time icon Hands-on time 30 min, oven time 60-75 min, plus cooling

Classic recipes always stand the test of time, and 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.

Nutrition: per serving

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

For 12

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

Method

  1. 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.
  2. Leave the cake in the tin until cool enough to handle, then turn out onto a rack to cool fully.
  3. 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.

delicious. tips

  1. You can replace the ground spices with 1½ tsp ground mixed spice if you want to.

  2. 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.

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