Carrot Cake
Oven Time : 1-1¾hrs
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:
- Line deep cake tin with double layer of baking parchment paper.
- Preheat oven to 150°C/300°F/Gas 2.
- Put sugar, sultanas, carrots and orange rind into a bowl.
- Beat eggs and oil together and stir into the carrot mixture.
- Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
- Gently stir all ingredients well together.
- Transfer to prepared tin and smooth top.
- Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
- To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
- 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
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:
- Line deep cake tin with double layer of baking parchment paper.
- Preheat oven to 150°C/300°F/Gas 2.
- Put sugar, sultanas, carrots and orange rind into a bowl.
- Beat eggs and oil together and stir into the carrot mixture.
- Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
- Gently stir all ingredients well together.
- Transfer to prepared tin and smooth top.
- Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
- To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
- 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
