Two posts in one day!
I love carrot cake and this is my favourite carrot cake recipe. I’ve been making it for years with all sorts of different variations (different flour, sugar, nuts, etc) but I will write down my standard recipe and, if any of you want to make it, then you can add whatever else you want. 🙂
- 175g butter
- 175g dark brown sugar
- 100g granulated sugar
- 2 medium eggs, well beaten
- 225g plain flour
- 1.5 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 225g carrots, peeled and shredded
- 75g raisins
- 200g Philadelphia
- 40g icing sugar
- grated rind and juice of 1/2 lemon
1. Set oven to 180C and grease a 10 inch loaf tin (or 8 inch cake tin).
2. Cream the butter and sugars together. Add the eggs a little at a time, beating well after each addition.
3. Sieve the flour, bicarbonate of soda, baking powder, ground cinnamon and salt into a separate bowl. Add the dry ingredients in batches to the egg mixture, folding well after each addition. Add the carrots and raisins and mix it all together.
4. Pour the mixture into the loaf tin (or cake tin, if you’re using) and bake for 45-50 minutes, or until a skewer comes out clean. Cool in the tin for 10-15 minutes then turn out onto a wire rack.
5. Meanwhile, while your cake is cooking, mix the Philadelphia, icing sugar and grated rind and juice of your lemon together. Once the cake is cool, spread over the top.
In this one that I’ve made I’ve sprinkled pecans over the top. Nom nom nom!