The Great British Bake Off is back and week one is CAKES! So to celebrate I thought I would bake my favourite cake, carrot cake. I love carrot cake and would always choose it in a cafe however I think the ratios of carrot cake to cream cheese frosting are sometimes a little disappointing. That is why I make a traybake. You get a lot better ratios .. who doesn’t want more cream cheese frosting with every mouthful?!
There are so many carrot cake recipes on the internet it’s hard to know which one to chose. One of the biggest predicaments is which fat to use, oil or butter? I have only ever used sunflower oil in my carrot cake and it always produces a delicious light sponge. If anyone has tried anything else in their carrot cake I would be interested to know the results so get in touch in the comments box below.
This recipe was originally from Jane’s Patisserie but I have adapted it to make what I think is the best carrot cake traybake.
- 225 ml sunflower oil
- 4 large eggs
- 275 g light brown sugar
- 300 g grated carrots
- Zest of 1 orange
- 275 g self raising flour
- 1 1/2 tsp bicarbonate of soda
- 1 tsp heaped ginger
- 1 tsp heaped cinnamon
- 100 g Walnuts chopped
- 150 g butter softened
- 150 g icing sugar
- 300 g full fat cream cheese frosting
- 100 g walnuts chopped
Preheat the oven to 180 degrees C. Line a deep tray ( mine was 10" x 13") with grease proof paper.
Pour oil, eggs and sugar into a large bowl. Mix together gently. Add the grated carrots and orange zest and mix again.
Add the flour, bicarb, ginger and cinnamon and mix again – try not to over mix. Fold through the walnuts and pour into the prepared tin. It's a very wet mixture so don't panic - its perfect!
Bake for approx. 25 minutes until cooked through and a cake tester comes out clean. Leave to cool in the tin.
Whilst the cake is cooling, make the cream cheese frosting. Beat the butter until white, light and fluffy. Beat in the icing sugar to form a very soft buttercream. Then, gently fold in the full fat cream cheese with a spoon. Do not over mix as the mixture will become runny. You want the frosting to just about drop off the spoon.
Remove the cake from the tin and cover with cream cheese frosting. As its quite a thick frosting I like to blob little bits all over the cake so you don't have to pull the frosting too far and risk damaging the cake or picking up crumbs. I like to have frosting running down the sides as well but you can be a neat or messy as you like. Roughly chop the walnuts and sprinkle over the top.
Pin my carrot cake traybake for later…