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Granny’s Carrot Cake

By Louise Walker (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • leave cake to cool completely before icing
  • Easy
  • Serves 10
Based on the American recipe with a few cheeky British twists. A traditionally rich, moist carrot cake with a cream cheese frosting.
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Ingredients

Cake

  • 1 1/4 cups corn/sunflower oil
  • 1 1/2 cups white sugar
  • 1/2 cup brown/muscavado sugar
  • 2 cups plain flour
  • 2 tsp cinnamon
  • 3 tsp baking powder
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp salt
  • 4 large eggs
  • 1lb (450g) shredded carrots (fresher the better)
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1 cup raisins
  • 1/2 carton orange juice

Frosting

  • 1 1/4 cups corn/sunflower oil
  • 1 1/2 cups white sugar
  • 1/2 cup brown/muscavado sugar
  • 2 cups plain flour
  • 2 tsp cinnamon
  • 3 tsp baking powder
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp salt
  • 4 large eggs
  • 1lb (450g) shredded carrots (fresher the better)
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1 cup raisins
  • 1/2 carton orange juice
  • 8 oz (230g) cream cheese
  • 8 oz (230g) unsalted butter (room temperature)
  • 8 oz (230g) icing sugar
  • 1 tsp vanilla essence
  • Mixed nut pieces and cinnamon to decorate

Method

  • STEP 1
    Soak raisins in orange juice (good to do for an hour or so before making cake).
  • STEP 2
    Turn oven on to 180 degrees (160 fan).
  • STEP 3
    Add the oil and sugar to a mixer and blend.
  • STEP 4
    Fold in the plain flour and baking powder using a sieve.
  • STEP 5
    Add the cinnamon, ginger, nutmeg and salt. Mix.
  • STEP 6
    Add the eggs one at a time, mixing after each one is added.
  • STEP 7
    Add the carrots, nuts and raisins, with 2 teaspoons of the orange juice marinade. Mix. The batter should be lumpy and not too thick. Have no fear if it looks quite liquidy!
  • STEP 8
    Split mixture between 2 greased cake tins. The wider the diameter the quicker the cake will cook. For a deeper cake with a smaller diameter, extra cooking time will be required.
  • STEP 9
    Bake at 180 degrees for 1 1/4 hours (best in a conventional non-fan oven). Use cake tester and return to oven for further 10 mins if necessary (tin dependent).
  • STEP 10
    Allow cake to cool overnight before frosting.
  • STEP 11
    To make the frosting: Cream the butter and vanilla essence in the mixer until no lumps remain. Gradually add the cream cheese and mix. Add the cream and mix. Fold in the icing sugar. Spread over both cakes and decorate the top half with nuts, raisins and a light dusting of cinnamon.
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    Rating: 5 out of 5.1 rating
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