Carrot Cake

Baking Dessert
Photo of Carrot Cake
A favourite by Annabel Langbein

Ingredients

  • 1 cup neutral oil (e.g. canola or grapeseed)
  • 2 cups white sugar
  • 4 eggs
  • 1 cup wholemeal flour
  • 1 cup plain / all-purpose flour
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 3 cups grated carrot (about 3 medium carrots)
  • 2 tsp baking soda
  • 1 tbsp orange juice

Icing

  • 75g butter, at room temperature
  • 250g cream cheese (not spreadable)
  • Finely grated zest and juice of 1 lemon
  • 4 cups icing / confectioner’s sugar
  • Shredded zest of 1 orange (for garnish)

Method

  1. Preheat oven to 160°C. Grease a 25cm loose-bottomed cake tin and line the base with baking paper (or divide into 2 smaller tins).
  2. Beat together oil, sugar, and eggs until combined.
  3. Add both flours, salt, cinnamon, mixed spice, ginger, and grated carrot. Mix gently—do not overmix.
  4. Dissolve baking soda in orange juice and stir into the mixture.
  5. Pour into prepared tin(s) and bake for 55–60 minutes, or until a skewer inserted into the center comes out clean.
  6. Cool completely before icing.
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  8. Spread icing over the top and sides of the cake. Garnish with shredded orange zest.