Classic Carrot Cake recipe
This is one of those classic carrot cake recipes that you’ll fall back on again and again. It’s moist yet crumbly and great for dunking in tea. Simply whip up a simple creamy icing and smear over the top to serve.
Ingredients:
400g caster sugar
375g grated carrots
350ml vegetable oil
275g plain flour
4 eggs
1 tbsp. ground cinnamon
2 tsp. bicarbonate of soda
1 tsp. baking powder
Pinch of salt
Method of Prepation:
Preheat the oven to 160C/gas mark 4. Grease and flour a cake tin.
Into a large bowl, sift the flour then add the cinnamon, baking powder, bicarb and salt.
In a second large bowl, whisk the eggs lightly until just combined. Add the sugar and mix until light and fluffy. This should only take a couple of minutes.
Add the oil and mix again until well combined.
Add the dry ingredients to the wet mixture slowly, combined all the time. Once mixed, add the carrots and give everything a final stir.
Tip the mixture into the cake tin and cook for around 35 minutes to 45 minutes.
Leave to cool before serving.
Author:
Back to the Carrot Cake Recipes home page.
Reviews and Comments:
Would make, but what size tin?
Extremely easy to make but found cake was too soft and greasy - it seems as if there was too much oil in it.
Reply to Diana on 1st June 2011:
Sorry to hear your carrot cake didn't turn out so well. I haven't had the chance to make this one myself, but did consult a couple of professional chefs and the amount of vegetable oil for this recipe is technically correct. One of our recipe authors has produced another recipe for a standard carrot cake at http://www.carrotcakerecipes.co.uk/easy.html - I hope this one is more likely to fit everyones' tastes.
Left it in for over an hour and when I took it out the centre was still liquid. Far too much liquid in the recipe, won't be trying this one again I'm afraid!
Cake took far too long to cook and spilt over the tin!! Had it in oven far about 1 and a half hours and still runny in middle!
I found this cake really easy, it did take an hour to cook but my mother hasn't stopped raving about it!
Very easy to make, took much longer to cook then the suggestion, was very soft and fluffy however found we could taste oil in it.
It was delicous!
I made this, replaced the flour with self raising and didn't use the bicarb of baking powder. I also used soft brown sugar instead. It tooks quite a bit longer to cook than stated but people loved it!
We used a cream cheese based frosting from the BBC site and it went down a treat!
I thought this was absolutly lovely! My family all loved it and asked me to make more! I used a bit less oil but apart from that I loved it! thanks! (:
I already made this cake several times. My daughter and husband is adoring the cake. I put nutmeg also.
I've just made this cake its very good. I found to stop it from being too wet, take the moisture out of the carrot with some kitchen roll.
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