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.
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
- 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.
Nutrition
- 503kcals Calories
- 27.1g (6.5g saturated) Fat
- 9.2g Protein
- 54.5g (34g sugars) Carbs
- 2g Fibre
- 0.7g Salt
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Reviews
This is a great recipe. I always make it to sell in my bakery and customers love it. I soak the fruit in orange juice first overnight and don’t bother icing as it is a tall cake already and is perfect without it. Just dust the top with icing sugar.
We’re glad to hear this recipe is a hit with you and your bakery customers! Love the tip to soak the fruit first – thanks for sharing.
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