Carrot Cake
Oven 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:
- 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
Bake with the Best
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
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