Carrot Cake is believed to have originated in the Middle Ages. It’s quite astonishing that it’s been around for so long. This Carrot Cake recipe is absolutely amazing. A very dear friend of mine gave me this recipe a few years ago, and it’s been a firm favorite in our family ever since. Through the years, I’ve adapted and perfected it, tweaking it here and there to truly make it the best Carrot Cake recipe ever. So without delay, here it is…
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The Best Carrot Cake Recipe
This quick instruction video will help you through baking & decorating this yummy Carrot Cake. Filled with lots of useful tips and tricks to help you bake like a pro!
Best Carrot Cake Recipe
Copyright © 2018 – 2021 – This adapted original recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 20 minutes
Baking Time: 55-60 minutes
Oven Temp: 160° C or 325° F
Yield: 1 cake with 2 layers (20cm cake pan)
Ingredients:
4 eggs
2 cups brown treacle sugar (roughly 375g – 400g)
1 cup sunflower oil
3 cups grated carrots (tightly packed in the cup)
2 cups flour
a pinch of salt
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda (bicarb)
Method:
Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
Add the sugar and beat until it’s well combined (roughly 30 seconds).
Add the oil and beat for about 5-10 seconds until combined.
Add the grated carrots (you can mix them in with the electric mixer for a few seconds to get them evenly spread).
Sift in the flour, salt, ginger and cinnamon to the mixture, and beat until combined (about 30 seconds).
Add the baking powder and baking soda (bicarb) by stirring it in (don’t overmix it, otherwise it won’t rise nicely).
My Baking Tips
Grease your cake pans with butter, and then line them with baking paper. This ensures that the cakes don’t stick to the sides of the pan, and it protects them from becoming dry and crusted. Once the cakes are baked and cooled, simply peel off the baking paper.
A very important aspect of a good bake is to ensure that the mixture is poured equally between the cake pans. To achieve this, it’s best to place each pan on a kitchen scale and divide the mixture equally (roughly 600g per pan).
Another really important aspect of a good bake is to ensure there aren’t any large air bubbles in the mixture once it’s been poured into the pans. Simply tap the pan down onto a flat surface a couple of times until the bubbles have popped. Then vibrate the pan in a side to side motion to level it out nicely.
Place the cake pans in the center of your oven, and bake at 160° C or 325° F for 55 – 60 minutes (until just golden on top and the sides of the cake have slightly popped away from the pan). If you’re not 100% sure if the cakes are cooked all the way through, pop a skewer into the middle and see that there is no mixture on it and that it comes out clean.
Leave the cakes to cool for about 20 to 30 minutes, and remove them from the pans. It’s sometimes easier if you run a butter knife between the edge of the pan and the baking paper to ensure that there are no parts that may stick!
Now, for my best kept baking secret of all time, which makes this moist carrot cake recipe even better…
Cover the cakes in Clingfilm and place them (un-iced) in a sealed plastic container overnight and ice them the following day. The cakes will be super moist the next day – I’m not sure how it happens – but it definitely does the trick! Keeping your kids hands off them will be another story, but I’ll leave that up to you – I’m sure you can come up with an ingenious plan!
Cream Cheese Icing Recipe (For The Best Carrot Cake Recipe)
The best carrot cake recipe needs a perfect cream cheese icing to compliment it, and this one sure is! It’s not overly sweet and it’s super creamy… so here it is!
Ingredients:
230g cream cheese
dash of lemon juice
300g icing sugar
Method:
Beat the cream cheese & lemon juice until smooth & creamy. Add the sifted icing sugar, and beat until smooth… voila, as simple as that!
Using a spatula or icing knife, spread the icing between the two layers of cake (sandwiching them together). Then place icing on top of the cake and smooth it off. You can add a couple of nuts of your choice to finish it off… enjoy!
The Best Carrot Cake Recipe
Equipment
- 2 x 20cm round Cake Tins
Ingredients
Ingredients (for the cake):
- 4 Eggs
- 2 cups Treacle Sugar Brown
- 1 cup Sunflower Oil
- 3 cups Carrots Grated
- 2 cups Cake Flour
- pinch Salt
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
Ingredients (for the icing):
- 230 grams Cream Cheese
- dash Lemon Juice
- 300 grams Icing Sugar/Confectioners Sugar
Instructions
Method (for the cake):
- Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
- Add the sugar and beat until it's well combined (roughly 30 seconds).
- Add the oil and beat for about 5-10 seconds until combined.
- Add the grated carrots (you can mix them in with the electric mixer for a few seconds to get them evenly spread).
- Sift in the flour, salt, ginger and cinnamon to the mixture, and beat until combined (about 30 seconds).
- Add the baking powder and baking soda (bicarb) by stirring it in (don't overmix it, otherwise it won't rise nicely).
My Baking Tips:
- Grease your cake pans with butter, and then line them with baking paper. This ensures that the cakes don't stick to the sides of the pan, and it protects them from becoming dry and crusted. Once the cakes are baked and cooled, simply peel off the baking paper.
- A very important aspect of a good bake is to ensure that the mixture is poured equally between the cake pans. To achieve this, it's best to place each pan on a kitchen scale and divide the mixture equally (roughly 600g per pan).
- Another really important aspect of a good bake is to ensure there aren't any large air bubbles in the mixture once it's been poured into the pans. Simply tap the pan down onto a flat surface a couple of times until the bubbles have popped. Then vibrate the pan in a side to side motion to level it out nicely.
Baking Time & Temperature:
- Place the cake pans in the center of your oven, and bake at 160° C or 325° F for 55 – 60 minutes (until just golden on top and the sides of the cake have slightly popped away from the pan). If you're not 100% sure if the cakes are cooked all the way through, pop a skewer into the middle and see that there is no mixture on it and that it comes out clean.
- Leave the cakes to cool for about 20 to 30 minutes, and remove them from the pans. It's sometimes easier if you run a butter knife between the edge of the pan and the baking paper to ensure that there are no parts that may stick!
Icing Instructions:
- Beat the cream cheese & lemon juice until smooth & creamy. Add the sifted icing sugar, and beat until smooth… voila, as simple as that!
- Using a spatula or icing knife, spread the icing between the two layers of cake (sandwiching them together). Then place icing on top of the cake and smooth it off. You can add a couple of nuts of your choice to finish it off… enjoy!
Video
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This is the best Carrot cake recipe I’ve ever had.🥳
Thank you so much!😊