Classic carrot cake
- September 2017
- Serves 10-12
- 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.
- 27.1g (6.5g saturated)
- 54.5g (34g sugars)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe