My ultimate Carrot Cake

This carrot cake recipe is based on one I used to make at my first cafe job, back when I was 17, I knew it from memory after making it so often….it’s big, it’s moist and everyone seems to like it!

Cake Ingredients:

1/3 cup of vegetable oil (I use a mild olive oil)

4 eggs

1 & 1/2 cup of raw sugar

3 cups grated carrot

2 Cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 Tablespoons mixed spice (use less, say, 1 teaspoon if you’re not so into spice.. 2 Tablespoons makes a really dark cake)

1 Tablespoon cinnamon

optional : 1/2 cup of sultanas, dried apricots, pineapple, dates, figs, crystalised ginger

Icing Ingredients:

200-250 gram pot of cream cheese

zest of one lemon

Juice of one lemon

1 – 2 cups icing sugar

Method:

Pre heat your oven to 180 degrees, and line or grease a cake tin, two loaf tins or a square fruitcake tin (I use a large – 25cm – round spring form tin most often).

Place oil and eggs in a mixer and mix until thick and light looking (you can do this by hand too of course) add sugar and continue to mix for a couple of minutes. While the eggs, oil and sugar are mixing, sift the dry ingredients together, add the grated carrot to the egg, oil and sugar, then add the sifted dry ingredients. Mix thoroughly then pour the mix into your lined or greased cake tin, place the oven and bake for 45 – 60 minutes.

For the icing, place half of your pot of cream cheese in your mixer and beat till smooth (or do this by hand of course..) sift your icing sugar, and add it with the zest and juice until you reach the preferred consistency, I often use a whole 200grm pot, but suit yourself! The full 200-250gram pot will make enough to make a layered cake, which is how WE roll.

When the cake has completely cooled, I slice off the top, leaving about a 2cm high cake base, place the top to the side and slather a generous dollop (about 1/3 ) of icing onto the cake base, leave maybe 1cm from the edge all around as it squishes out when you place the top on…When the top of the cake is replaced, ice it all over the top and down the sides if that’s how you like it! Sprinkle with tasty soft pieces of dried apricot, a little candy lemon zest, whatever your heart desires, slice and enjoy!

On another note….On Saturday I’ll be making a really exciting Vintage Sewing related announcement! I’ve teamed up with Amy Jansen Leen from Chica Chica Boom Chic for a really exciting project……..Can’t wait to tell you all about it! xo