Carrot cake is a classic dessert that’s always a crowd-pleaser. But sometimes, the thought of making one from scratch can seem daunting. Thankfully, this recipe from Jane’s Patisserie is incredibly easy and requires no mixer, making it perfect for even the most novice bakers.
The secret to this cake’s moistness lies in the use of sunflower oil instead of butter. The oil helps to keep the cake tender and flavorful, while the grated carrots add a delightful sweetness. The recipe also calls for optional additions like raisins and walnuts, allowing you to customize it to your liking.
For the buttercream frosting, simply beat together unsalted butter, icing sugar, and vanilla extract. Add a little boiling water if the frosting is too thick. Once your cake layers are cool, spread the buttercream on top, and decorate with your favorite toppings, like chopped nuts or carrot-shaped sprinkles.
This carrot cake is sure to be a hit with your family and friends. It’s the perfect dessert for any occasion, and it’s easy enough to make on a weeknight. So grab your ingredients, put on your apron, and get baking!
Ingredients:
For the cake:
* 225ml of sunflower oil
* Five medium eggs
* 275g light brown sugar
* 300g grated carrots
* 100g raisins, optional
* Zest of one orange
* 275g self-raising flour
* One and a half teaspoons of baking soda
* Two teaspoons of mixed spice
* One teaspoon of ground ginger
* One teaspoon of cinnamon
* 100g walnuts/chopped pecans, optional
For the buttercream and decoration:
* 250g unsalted butter
* 500g icing sugar
* One teaspoon of vanilla extract
* One to three tablespoons of boiling water
* Chopped nuts
* Carrot shapes/sprinkles
Method:
1. Preheat your oven to 180C or 160C Fan. Grease and line two 8-inch tins (or three 6-inch tins for a taller cake).
2. In a large bowl, whisk together the sunflower oil, eggs, and light brown sugar until combined.
3. Fold in the grated carrots and raisins (if using).
4. Add the self-raising flour, baking soda, mixed spice, ginger, and cinnamon. Gently mix until just combined, being careful not to overmix.
5. Stir in the nuts (if using) and divide the batter evenly between the prepared tins.
6. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
7. Let the cakes cool slightly in the tins before transferring them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the buttercream by beating the butter until light and fluffy. Gradually add the icing sugar, beating until smooth. Stir in the vanilla extract and add boiling water, one tablespoon at a time, if the frosting is too thick.
9. Trim the top of one cake layer to create a flat surface. Spread the buttercream on top and place the second cake layer on top.
10. Frost the entire cake with the remaining buttercream and decorate with chopped nuts, carrot shapes, or sprinkles.
11. Enjoy your delicious and easy carrot cake!
Tips:
* This recipe can easily be doubled to make a larger cake.
* If you don’t have raisins, you can substitute them with chopped dates or dried cranberries.
* Feel free to experiment with different spices, such as nutmeg or allspice.
* The buttercream frosting can be made ahead of time and stored in an airtight container in the refrigerator.
This recipe is a great way to use up any leftover carrots and eggs you may have in your fridge. It’s also a perfect choice for a special occasion or for a delicious and easy treat any day of the week. Enjoy!
