Here it is! I’ve bowed to public pressure to share my most requested cake recipe and most popular frosting.
And … *drum roll please* … it’s the first vegetable to appear on this website. Thank you, thank you, hold your applause.
No I don’t have a fever, smartie-pants. Ha ha.
Anyhoo, this is the super-moist and fluffy carrot cake that has converted carrot cake haters and induced the phrase ‘mouthgasm’.
I feel like a bit of a cheater, because it’s seriously the easiest and most foolproof cake ever: one bowl, beat it, you’re done. And once I paired it with the Creamcheese Frosting in the Hummingbird Bakery Cookbook, it was a match made in heaven.
These babies have been whipped up for cake stalls, bake days, group study sessions and afternoon teas.
Go forth. Share the carrot cake love. It’s got vegetables in it, so it’s totes good for you
FAQ and Tips:
- Servings: This recipe makes TWO medium loaves, or one loaf and around 12 cupcakes. A medium loaf tin is 23cm long. Please split the batter across two tins, or halve the quantities to make one cake.
- Baking time: Please note ALL ovens are different, and often the dial does not accurately reflect the temperature inside. I’ve found an average baking time of 40 minutes per medium loaf. Yours might take more or less. My tip is to set your oven timer at five minutes before expected bake-time and physically check the cake for doneness. It is ready when (1) a skewer inserted into the middle comes out clean, and (2) it is light golden brown in colour and the dome springs back when lightly touched. If it doesn’t pass the test, keep it in the oven longer and check every 3-5 minutes. If the top looks crusty but the middle isn’t ready, cover the top in aluminium foil and turn down your oven at least 10 degrees.
- Cake tins: I use a medium rectangular loaf tin measuring 23cm long. The cake can be cooked in any size pan, bearing in mind that a smaller volume will take less time to cook, and a larger volume will take more time. How much time? I honestly don’t know. Follow the baking time tips above to determine when it’s ready.
- Ingredient Substitutions: Cake baking is chemistry. The ingredients interact a certain way to ensure a cake has body, sound structure and moistness. Altering major ingredients like flour, eggs, fats (butter, oil) and milk is risky. You’ll be safe changing the quantities and nature of the smaller ingredients (cinnamon, nutmeg, nuts), but I can’t predict how your cake might turn out if it deviates too far from the original recipe.
- Conversions: 1 cup = 250ml
- Brown sugar, dark brown sugar, or muscovado sugar are all fine to use in the cake. A light vegetable oil is recommended e.g. Canola. Do not use olive oil. Self raising flour must be used as well. But if you’ve only got plain flour you need to add two teaspoons of baking powder to each cup of plain flour.
BEST EVER CARROT CAKE
Makes 12 cupcakes and one loaf
You Will Need
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg
Cream Cheese Frosting
From Hummingbird Bakery Cookbook
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp
Heat oven to 180 degrees celsius.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.
Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.