The ultimate carrot cake

The ultimate carrot cake
  • Serves icon Serves 12
  • Time icon Hands-on time 30 min, oven time 1 hour 20 min, plus chilling

A carrot cake that ticks all the boxes: subtle notes of cinnamon and nutmeg in a moist sponge, sweetened with dark muscovado sugar and slathered in a soft cream cheese icing.

If time is of the essence, try Paul Hollywood’s carrot cake recipe. It’s ready in 1 hour 20 minutes.

Nutrition: per serving

Calories
469kcal
Fat
24.9g (9.8g saturated)
Protein
6.1g
Carbohydrates
53.4g (39.2g sugars)
Fibre
3.4g
Salt
0.9g
Calories
469kcal
Fat
24.9g (9.8g saturated)
Protein
6.1g
Carbohydrates
53.4g (39.2g sugars)
Fibre
3.4g
Salt
0.9g

Ingredients

  • 260g wholemeal flour
  • 1 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 3 medium free-range eggs
  • 170ml sunflower oil
  • 60g soured cream
  • 2 tsp vanilla bean extract
  • 170g dark muscovado sugar
  • 170g soft light brown sugar
  • 320g carrots, grated

For the icing

  • 220g full-fat cream cheese
  • 110g unsalted butter, softened
  • Juice 1 lemon
  • 110g icing sugar

You’ll also need… 

  • 20cm non-stick, loose-bottomed cake tin, base lined with non-stick baking paper

Method

  1. Heat the oven to 170°C/150°C fan/gas 3½. Mix together the wholemeal flour, spices, bicarbonate of soda and salt in a large mixing bowl.
  2. In a separate mixing bowl, use a balloon whisk to whisk the eggs, oil, soured cream and vanilla bean extract. Sift the sugars together into the mixture, then whisk until smooth.
  3. Using a large metal spoon and working in a figure-of-eight motion, fold the dry ingredients into the wet ingredients until well combined. Stir in the grated carrots, then pour the batter into the prepared tin.
  4. Bake for 1 hour 15-20 minutes until a skewer pushed into the centre comes out clean. Remove the cake from the oven and leave to stand for 5 minutes, then turn out onto a wire rack to cool.
  5. Meanwhile, make the icing. In a food processor (or in a mixing bowl using an electric hand mixer), whizz the cream cheese and butter until smooth. Add the lemon juice and sift in the icing sugar. Whizz until smooth.
  6. When the cake is cool, dollop the icing on top, then use a palette knife to smooth over the top and around the edge of the cake. Chill for 1 hour, then slice generously to serve.

delicious. tips

  1. The cake will keep, covered, in the fridge for up to 6 days.

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