Claire’s Carrot Cake

Claire’s Carrot Cake is a recipe I never thought I would like. Until I tried this cake and got hooked. I’m not sure whether it is a freshness of the cake, the creamy frosting filling and topping or the crushed walnuts. It is so good that even my children prefer this cake to crisps and bars!!

Claire’s Carrot Cake

When you try this carrot cake, you will be thanking Claire.

4.51 from 69 votes

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Course: Cake, Snack

Cuisine: British

Keyword: Cake, Dairy, Eggs, Nuts, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 12 Portions

Calories: 482kcal

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Ingredients

 

MetricImperial

Cake Ingredients

• 300 g carrots peel/grate
• 4 large eggs free range
• 260 g all purpose flour
• 2 tsp baking powder
• 300 ml vegetable oil
• 200 g sugar granulated
• 190 g dark brown sugar
• 80 g raisins sultanas
• 100 g walnuts pecans/chopped
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• ½ tsp salt

Filling and Topping Ingredients

• 100 ml double cream
• 230 g cream cheese
• 140 g powdered sugar
• 50 g walnuts pecan/chopped

Instructions

• Preheat the oven to 175C/350F/Gas Mark 4
• Lightly spray the two cake pans and then line with greaseproof/parchment paper. Lightly spray the parchment paper and then add a little flour. Shake the pan to move the flour around to cover the base and sides. It will make getting the cakes out a lot easier.
• In a mixing bowl add the baking soda, cinnamon, salt and flour and stir to combine.
  260 g all purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, ½ tsp salt
• In a second mixing bowl, add the oil, both sugars and the vanilla extract and stir to combine.
  300 ml vegetable oil, 200 g sugar, 190 g dark brown sugar, 1 tsp vanilla extract
• Add one egg and whisk until combine then repeat until all of the eggs have been added and whisked.
  4 large eggs
• Slowly add the dry ingredients to the wet ingredients. I do this in four stages making sure that I stir everything together prior to adding the next ¼ and so on. If you do it all in one go it will be a lot harder to remove the lumps.
• Add the raisins, nuts and carrots and stir well.
  300 g carrots, 100 g walnuts, 80 g raisins
• Pour the mixture into the two cake tins with an equal amount in both.
• Place in the oven on the middle shelf and cook for 35 minutes or until the top has a slight bounce to it and a skewer/cocktail stick pushed into the cake comes out clean. This can take up to 45 minutes so don’t panic if its not quite ready at 35 minutes.
• Add the cream cheese to a mixing bowl and beat, ideally with a hand mixer until lovely and creamy.
  230 g cream cheese
• Add the powdered sugar a third at a time and beat to combine. The mixture should become nice a light.
  140 g powdered sugar
• Add the cream and beat for a few minutes until the filling is creamy again and looks like whipped cream. Place in the fridge to chill until the cakes are ready.
  100 ml double cream
• When the cakes are cooked, remove from the oven and while still slightly warm, remove from the pans. Peel away the paper gently. If one of the cakes has a weird top, use that one as the base.
• Using a spatula, cover the bottom cake with the cream making it look level then place the other sponge on top.
• Use the remaining cream to neatly cover the top layer. I use a small knife to make swirls and patterns in the topping but that’s up to you. Sprinkle the chopped walnuts/pecans over the top and serve.
  50 g walnuts

Nutrition

Calories: 482kcal | Carbohydrates: 72g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 278mg | Potassium: 293mg | Fiber: 3g | Sugar: 46g | Vitamin A: 4651IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg