The best Carrot Cake

 

As I’ve admitted before cakes are the one area of cooking that I really really struggle with, I just find the recipes too prescriptive, and if you dare to tinker with a recipe, then you usually end up with an inedible brick at the bottom of the cake tin. So it is the one area of cooking that I don’t mess around with. Luckily I have a “friend” to help me. The wonderful River Cottage cakes book by Pam “The Jam” Corbin, and when I need a cake for an event this is the first book I reach for, and i’m not intending on tinkering with this slice of perfection.

The carrot cake recipe I have followed to the letter for 2 special occasions now and it makes for the most delicious, moist, light carrot cake. It was devoured keenly at a special friends birthday party, and was requested again for a ladies night in my wife had arranged with a group of her girlie friends, I was quite happy to lap up the praise at both occasions, so thank you Pam for helping improve my cakey reputation.

Here’s the recipe for one cake, I doubled up and made 2 and put together a “double decker”.

“Pam the Jam” Carrot Cake.

For the cake:-

125g self-raising wholemeal flour

1 tsp ground mixed spice

1 tsp baking powder

Pinch of sea salt

150g unsalted butter, cut into small pieces and softened

Finely grated zest of 1 orange

150g golden caster sugar

3 eggs

75g ground almonds

250g finely grated arrot

75g sultanas or raisins

75g chopped walnuts

For the Cream Cheese topping ( I used a double amount):

100g full-fat cream cheese

25g unsalted butter, softened and cut into small pieces

150g icing sugar

finely grated zest of 1 unwaxed orange

 

Preheat the oven to 180 degC/Gas mark 4. Sift together the flour, mixed spice, baking  powder and salt into a bowl and set aside.

In a large mixing bowl, beat the butter and orange zest to a cream, using either a wooden spoon or a hand held electric whisk. Add the sugar and continue to beat until the mixture is light and fluffy.

Add the eggs one at a time, adding 1 tbsp of the flour mix with each and beating thoroughly before adding the next. Using a large metal spoon, fold in the remaining flour mix, followed by the ground almonds, grated carrot, dried fruit and nuts.

Spoon the mixture into a 20cm cake tin light greased and base lined with baking parchment , I split my double mix and used 2, smoothing out with the back of a spoon. Bake in the oven for 45-50 minutes until the cake is evenly coloured and springs back into shape when lightly pressed with a finger. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

For the cream cheese topping, beat the cream cheese and butter together until smooth. Add the iing sugar and orange zest and beat until the mixture is very light and creamy. Cover and refrigerate for an hour or so to firm up before using.

When the cake is cold, spread the cream cheese topping on top of the first cake nice and thickly, before popping the second cake on top, followed by further cream cheese topping.

Soak up the praise!

 

6 responses to this post.

  1. Looks delicious and super moist. I love your photo with the lights in the background. Great stuff!

    Reply

  2. that is a super recipe and i am so grateful, i have a wee girl in california who is desperate for a carrot cake recipe, and mine is a very old microwave one.. thank you marcus.. c

    Reply

  3. A carrot cake off…..like it…..
    Though as I said I can in now way claim this as my recipe, whenever I try to come up with a new cake recipe it’s awful…..an effort I did a while back is still known as the vomit cake…..
    Everything else i’m happy to play with the recipe for…but cakes…..
    That’s why i’m so grateful for my cake book.
    Will have a look at your recipe though 🙂
    Cheers
    Marcus

    Reply

  4. It sounds absolutely wonderful. Carrot cake is my fave! I did a damn good recipe myself a while back, a competition perhaps? 😀

    Reply

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