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The Best Carrot Cake Ever (& Orange Cream Cheese Frosting)

3 Sep 2015

I've never seen myself as a big fan of carrot cakes. I'm just always thinking, why have a carrot cake, when you can have a chocolate cake? So when my Dad asked for a Carrot Cake for his 60th, I wasn't overly enthused about making it.

Because of this lack of enthusiasm and because I've only ever actually attempted (and failed) a carrot cake once before in my life, I knew that there was only one website I wanted to look at for my recipe. Sally's Baking Addiction has been my absolute favourite from the start and every single recipe she posts seems to be absolutely spot on. She is literally the ultimate baking goddess. So I turned to her for a carrot cake recipe and I figured yeah, it'll probably turn out to be half decent at least, right? Wrong. It was half decent times two, which equals 100% decent which equals perfection. Yes, I said it, the tables have turned and I am now a carrot cake convert.

This recipe was so perfect that I pretty much only changed the quantities because I wanted a hefty carrot cake, not just a measly little one and I used my own orange cream cheese frosting. So trust me when I tell you that you need to pop on over to Sally's Baking Addiction if you haven't done so already. 

You will need:
300g dark or light brown sugar
270ml sunflower/vegetable oil
90g greek yoghurt
4 large eggs
2 tsp vanilla or orange extract
375g self-raising flour
1 tsp bicarbonate soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4-1/2 tsp ground nutmeg
250-300g finely grated carrots

For the frosting:
300ml double/whipping cream
200g packet cream cheese
orange extract or zest of one orange
100g icing sugar 

Step One: Mix the oil with the brown sugar until fully combined. Beat in the yoghurt, followed by each egg individually. Mix in the vanilla or orange extract.

Step Two: In another bowl, combine the remaining dry ingredients together, then fold into the wet ingredients.

Step Three: Lastly, add the carrots and anything else you want.

Step Four: Pour the mixture evenly into two sandwich tins and bake in your preheated oven at 175°C for 32-40 minutes. I checked mine at 35 and it wasn't done, so I left it in for another 5 minutes. It really depends on your oven.

Step Five: While the cake is cooling, whip your cream until it's fairly stiff. Spoon your cream cheese into a bowl (I heated mine with hot water before so that it made it easier to mix) and add the icing sugar and either 1 tsp orange extract, or 1tsp-1tbsp of orange zest. Once everything is combined, gently fold the whipped cream in. Make sure the cake is completely cool before you think about decorating it with the frosting!

I also put some almonds on the top because Dad said he wanted some... it kind of worked.

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Please feel free to leave a comment, it really makes my day! Imogen x