Our Carrot Cake recipe is exceptionally easy with a mouth-wateringly delicious result. Dense and moist, it is so good that it’s hard to believe there was once a time when people shunned the idea of using carrots in cakes.
In Switzerland there is a traditional carrot cake known as Rüeblitorte, a light carrot sponge covered in jam and fondant icing and usually decorated with marzipan carrots.
For more cake recipes and tips on how to make cake, check out the rest of our blog.
Makes 1 cake
1 unwaxed orange
400g carrots, finely grated
125g unsalted butter,
225g caster sugar
½ tsp vanilla extract
2 medium eggs,
50g pecans, chopped
175g plain flour
1 tsp bicarbonate of soda
½ tsp ground mixed spice
¼ tsp salt
1 quantity of Mascarpone Frosting, flavoured with the seeds of ½ vanilla pod – see our blog post on How To Ice A Cake
Heat the oven to 180°C/Gas Mark 4. Line two 20cm sandwich tins with greaseproof paper.
Remove 24 fine strips of zest from the orange with a zester, or use a vegetable peeler and then cut the zest into 1mm-wide pieces with a small knife. Set them aside for the topping. Grate the rest of the zest (you should have about a teaspoon). Mix the grated carrots with 2 tablespoons of juice from the orange.
Put the butter, sugar, grated orange zest and vanilla in a bowl and beat with an electric mixer until light and fluffy. Gradually beat in the eggs. Fold in the grated carrots and walnuts. Then sift in the flour, bicarbonate of soda, mixed spice and salt and fold them in.
Divide the mixture between the two tins and bake for about 25 minutes, until the cakes are golden brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely.
To finish the Carrot Cake with the mascarpone frosting, check out our blog post on How To Ice A Cake, and decorate with pecans.
Find more info on how to make cake, plus cake recipes, over on our blog.