Hi ladies, and welcome back.
Sundays are for baking, so today I’m going to share my all-time favourite carrot cake recipe. I don’t know about you guys, but I bloody love carrot cake. Maybe because my brain convinces me, it’s healthier than other cakes, but whatever the reason is, it’s delicious!
And this carrot cake has got a bit of everything. A hint of spice from the cinnamon, sweetness from the raisins, a subtle crunch from the walnuts, and to top it all off, the perfect sweet but zesty cream cheese lemon icing! You can’t possibly “just have one slice”.
Tip: it’s not the quickest cake to whip up, so if you’re baking it for an occasion, you might want to do it the day before you’re having guests over.
Here’s what you’ll need for the batter
200 g softened butter
200 g brown sugar
200 g plain flour
2 tsp ground cinnamon
2 tsp baking powder
75 g walnuts
100 g raisins (optional, for all you raisin-hating folk)
Start by mixing butter, brown sugar and eggs with a hand mixer. In a separate bowl, combine flour, cinnamon and baking powder. Finely grate your carrots (you should end up with roughly 300 g) and coarsely chop your walnuts.
Fold the flour mixture with the butter mixture, alternating with the carrots, walnuts and raisins (yes, we’re using raisins, I’m not weak).
Grease a 22 cm or 9-inch springform with butter, and pour your delicious mixture in the pan. Bake it for an hour in a preheated oven set to 175°C or 350°F.
Fast forward an hour and an absolute beauty will emerge from your oven (lucky you). Set it aside to cool, and meanwhile, we’ll whip up some cream cheese icing. Here’s what you’ll need
200 g cream cheese
2 tbsp water
50 g powdered sugar
2 tsp lemon zest
2 tsp lemon juice
Simply mix it all together and spread it on your wonderful cooled cake! Easy right? Now all there’s left to do is decorate (let’s be honest, this is everyone’s favourite step). But this is, of course, optional (as the bloody raisins. Why do everyone hate raisins?!), but if you choose to jazz up your cake, all you’ll need is some leftover chopped walnuts and lemon zest.
And you’re done! I hope you’ve enjoyed reading along, and that you can’t resist trying it for yourself (trust me, you won’t regret it). I’ll just eat one or two sli… oh who am I kidding. The thing will probably be gone by tomorrow.
Until next time xxx