This is a tried and tested carrot cake recipe that I have made many times – and it always comes out perfect. As Delia’s recipes always do. Kieran tells me this is his favourite cake, and it must say that it is mine too. It’s just so moist.
It uses oil instead of butter, which is what makes it so soft and moist (and lower fat than butter). It also has a glaze, that seeps into the cake after cooking to keep it soft. It keeps for days and the cream cheese topping is amazing. I leave the sultanas out, because I prefer it without. This time round I thought I’d double the recipe and make one big cake, and 12 cupcakes.
Preheat oven to 170c. Serves 12
For the Cake:
- 6oz (175g) dark brown soft sugar
- 2 large eggs
- 4 fl oz (120ml) sunflower oil
- 7oz (200g) wholemeal self raising flour
- 1.5 tsps bicarbonate of soda
- 3 rounded tsps mixed spice
- grated zest of an orange
- 7oz (200g) grated carrot
- 6oz (175g) sultanas
For the topping:
- 9oz (250g) cream cheese
- .75 oz (20g) caster sugar
- 1 tsp vanilla essence
- 1 tsp cinnamon#
For the glaze:
- juice of half an orange
- 1 dessert spoon of lemon juice
- 1.5 oz dark brown sugar
1. Whisk the eggs, sugar and oil together.
2. Add the flour, bicarb and mixed spice.
3. Add the orange zest and the carrots. (and sultanas if you’re using them).
4. Put into a greased and lined 21 inch cake tin and bake in the oven for 35-40 minutes until a skewer comes out clean. (I you’re making cupcakes these need 12-15 minutes)
5. Meanwhile, make the topping by combining all the ingredients in a bowl and then chill.
6. Make the glaze by combining the ingredients in a bowl.
7. When the cake comes out of the oven stab it all over with a skewer and spoon over the glaze.
8. When cooled, take out of the tin and spread the topping on the cake. And serve.
Good luck having just one piece!!