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

What you need:

Square Tin - 18cm / 7" 23cm / 9"
Round Tin 15cm / 6" 20cm / 8" 25cm / 10"
Odlums Self Raising Flour 225g / 8oz 350g / 12oz 450g / 1lb
Shamrock Light Muscovado Sugar 150g / 5oz 200g / 7oz 275g / 10oz
Shamrock Sultanas 125g / 4oz 175g / 6oz 225g / 8oz
Grated Carrot 150g / 5oz 200g / 7oz 275g / 10oz
Grated Orange Rind 1 2 2
Eggs 3 5 6
Sunflower Oil 175ml / 6fl oz 200ml / 7fl oz 350ml / 12fl oz
Goodall's Cinnamon ½ tsp 1 tsp 1 tsp
Goodall's Nutmeg ¼ tsp ½ tsp ½ tsp
Odlums Bread Soda Pinch ½ tsp ½ tsp
Baking Time (approx)     1 hr 1¼-1½hrs 1½-1¾hrs
Topping      
Cream Cheese 225g 275g 275g
Icing Sugar 375g/12oz 425g/14oz 425g/14oz
Goodall's Vanilla Extract 1 tsp 1½ tsp 1½ tsp
To Decorate      
Shamrock Chopped Walnuts 60g 80g 80g

 

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

Afternoon Tea

Cook Time

1-1¾hrs

What you need:

Square Tin - 18cm / 7" 23cm / 9"
Round Tin 15cm / 6" 20cm / 8" 25cm / 10"
Odlums Self Raising Flour 225g / 8oz 350g / 12oz 450g / 1lb
Shamrock Light Muscovado Sugar 150g / 5oz 200g / 7oz 275g / 10oz
Shamrock Sultanas 125g / 4oz 175g / 6oz 225g / 8oz
Grated Carrot 150g / 5oz 200g / 7oz 275g / 10oz
Grated Orange Rind 1 2 2
Eggs 3 5 6
Sunflower Oil 175ml / 6fl oz 200ml / 7fl oz 350ml / 12fl oz
Goodall's Cinnamon ½ tsp 1 tsp 1 tsp
Goodall's Nutmeg ¼ tsp ½ tsp ½ tsp
Odlums Bread Soda Pinch ½ tsp ½ tsp
Baking Time (approx)     1 hr 1¼-1½hrs 1½-1¾hrs
Topping      
Cream Cheese 225g 275g 275g
Icing Sugar 375g/12oz 425g/14oz 425g/14oz
Goodall's Vanilla Extract 1 tsp 1½ tsp 1½ tsp
To Decorate      
Shamrock Chopped Walnuts 60g 80g 80g

 

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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