www.odlums.ie /recipes/carrot-cake/

What you need:

Square Tin-18cm / 7"23cm / 9"
Round Tin15cm / 6"20cm / 8"25cm / 10"
Odlums Self Raising Flour225g / 8oz350g / 12oz450g / 1lb
Shamrock Light Muscovado Sugar150g / 5oz200g / 7oz275g / 10oz
Shamrock Sultanas125g / 4oz175g / 6oz225g / 8oz
Grated Carrot150g / 5oz200g / 7oz275g / 10oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml / 6fl oz200ml / 7fl oz350ml / 12fl oz
Goodall's Cinnamon½ tsp1 tsp1 tsp
Goodall's Nutmeg¼ tsp½ tsp½ tsp
Odlums Bread SodaPinch½ tsp½ tsp
Baking Time (approx)    1 hr1¼-1½hrs1½-1¾hrs
Topping   
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall's Vanilla Extract1 tsp1½ tsp1½ tsp
To Decorate   
Shamrock Chopped Walnuts60g80g80g

 

How to:

  1. Line deep cake tin with double layer of baking parchment paper.
  2. Preheat oven to 150°C/300°F/Gas 2.
  3. Put sugar, sultanas, carrots and orange rind into a bowl.
  4. Beat eggs and oil together and stir into the carrot mixture.
  5. Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  6. Gently stir all ingredients well together.
  7. Transfer to prepared tin and smooth top.
  8. Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
  9. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
  10. Leave in tin for 15 minutes, then transfer to wire tray to cool. 


Cream Cheese Topping

  • Make the topping by beating all the ingredients together.
  • Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.


Note

  • This delicious cake is becoming increasingly popular as a light wedding cake option
carrot cake

Carrot Cake

Category

Cakes

Cook Time

1-1¾hrs

What you need:

Square Tin-18cm / 7"23cm / 9"
Round Tin15cm / 6"20cm / 8"25cm / 10"
Odlums Self Raising Flour225g / 8oz350g / 12oz450g / 1lb
Shamrock Light Muscovado Sugar150g / 5oz200g / 7oz275g / 10oz
Shamrock Sultanas125g / 4oz175g / 6oz225g / 8oz
Grated Carrot150g / 5oz200g / 7oz275g / 10oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml / 6fl oz200ml / 7fl oz350ml / 12fl oz
Goodall's Cinnamon½ tsp1 tsp1 tsp
Goodall's Nutmeg¼ tsp½ tsp½ tsp
Odlums Bread SodaPinch½ tsp½ tsp
Baking Time (approx)    1 hr1¼-1½hrs1½-1¾hrs
Topping   
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall's Vanilla Extract1 tsp1½ tsp1½ tsp
To Decorate   
Shamrock Chopped Walnuts60g80g80g

 

How to:

  1. Line deep cake tin with double layer of baking parchment paper.
  2. Preheat oven to 150°C/300°F/Gas 2.
  3. Put sugar, sultanas, carrots and orange rind into a bowl.
  4. Beat eggs and oil together and stir into the carrot mixture.
  5. Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  6. Gently stir all ingredients well together.
  7. Transfer to prepared tin and smooth top.
  8. Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
  9. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
  10. Leave in tin for 15 minutes, then transfer to wire tray to cool. 


Cream Cheese Topping

  • Make the topping by beating all the ingredients together.
  • Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.


Note

  • This delicious cake is becoming increasingly popular as a light wedding cake option
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