Lets talk Carrot Cake… and how this is the only Carrot cake recipe you’ll ever need! This moody weather is making me long for the small delights of summer, like the smell of smokey barbeques and a good pair of short shorts. So I thought it was time to get things moving with a fruity cake. I always forget how much I adore this cake until I get that niggling feeling every once in a while for a glorious piece of moist Carrot cake. I cannot emphasise enough that this is the most moist cake EVER, and i mean ever. I have never had a cake as moist and succulent as this and with the added combination of the juicy raisins and the candied stem ginger make this a real winner. I really love the little twist that the Lime Cream cheese icing adds to this fruity slice, adding even more flavour in every forkful. I seriously cannot get enough of this cake and would happily eat the whole of it if I didn’t have to share! It’s very hard to describe how glorious this cake really is so go ahead and bake it… like now. If you don’t fancy having a full-blown cake, then you can try baking some cupcakes like I did aswell :) If you’re not too keen on raisins then just add in the amount of raisins missing with carrot instead.
Ingredients – Recipe adapted from JoyofBaking
- 2 cups of Granulated golden sugar
- 1 1/2 cups of Vegetable oil or Rapeseed oil
- 4 Medium Eggs
- 2 cups of all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. Cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. grated stem ginger
- 1/2 tsp. vanilla essence
- 2 1/2 cups of finely peeled, grated Carrot
- 1 cup raisins
Lime Cream Cheese icing: (may need double as I did)
- 75g cream cheese
- 75g unsalted butter (room temperature)
- 175g icing sugar
- 1 tsp lime juice
- Grated lime peel
- Chopped pecans (to garnish)
Pre-heat the oven at 180 degrees C. Combine the oil, eggs and vanilla in a bowl and beat together. Once the mix is fully combined, add the sugar, flour, baking powder, baking soda, cinnamon and nutmeg into the bowl and mix until completely worked together. Next add the grated ginger and grated carrot. Stir and then add in the raisins an mix well. Take some baking parchment and line the bottom of two cake tins. Divide the mix equally into each tin and place in the oven for 30 – 35 minutes. If you’re baking cupcakes, just divide the mix into cupcake cases and back for 15 – 20 minutes, checking around 13 minutes.
When your cakes have cooled completely, carefully take them out of their tins and get a large bowl. Cream the cream cheese and butter together into a smooth mix using a spoon or a whisk. Add the Lime juice and combine. Measure out the icing sugar and sieve it into the bowl, stir it into the mix gently. Next grate some Lime peel into the mix and combine once again. Ice your cake :) Chop up the nuts and sprinkle over the top of your cake with some more Lime peel.