How to make carrot cake

Sweet, moist and gently spiced, carrot cake is a baking favourite it truly is brilliant to master. Baked in three layers and iced with a rich, cream cheese icing, this step-by-step recipe turns a traditional carrot cake into a showstopper. Don’t forget about to screengrab the available components listing at the bottom before you go shopping.
Prepare the dry ingredients :-
Preheat the oven to gasoline 5, 190°C, fan 170°C. Grease and line three x 23cm sandwich cake tins (if you only have 1-2 tins, you can cook the desserts in batches). Mix together 550g undeniable flour, 2 tsp baking powder, 1½ tsp bicarbonate of soda, 2 tsp floor cinnamon, ½ tsp nutmeg (freshly grated or ground) and ½ tsp salt in a massive bowl.
Mix with the moist ingredients :-
In a separate bowl, add 400g golden caster sugar, 250g light-brown sugar and 6 giant eggs, then whisk collectively to combine. Gradually pour in 500ml sunflower oil, whisking until completely combined. Stir in 500g carrots, peeled and grated and 50g chopped nuts (such as pistachios, walnuts or pecans). Add to the flour combination in 3 stages, folding gently with a large spoon until the mixture is just combined.
Bake :-
Divide the mixture evenly between the prepared tins and bake for 35-40 minutes till golden, properly risen and a skewer inserted into the center comes out clean. Allow to cool for 10 mins in the tins earlier than turning out onto a wire rack to cool completely. If cooking in batches, cook the first cakes then wash and dry the tins and repeat for the 3 layers.
Make the icing :-
Beat together 250g softened unsalted butter and 500g full-fat smooth cheese (drain off any extra liquid from the cheese first) in a massive bowl until smooth. Add 175g icing sugar and 1 tsp vanilla extract then beat once more until light and fluffy. For exceptional outcomes use the cheese straight from the fridge – if the icing appears too runny, kick back in the fridge for 30 minutes to association up.
Layer the cakes :-
Once wholly cooled, trim any domed tops from the desserts to create 3 even layers. Put one cake on a serving plate and unfold over a thick layer of the icing. Top with the second cake and any other layer of icing, then finish with the remaining cake.
Ice :-
Spread the final icing over the pinnacle of the cake and down the sides, using a palette knife to smooth over in an even layer. To create a slightly ‘naked’ effect, scrape the palette knife around the facets of the cake to do away with some of the icing so that you can see the cake coming via a thin layer of icing.
Decorate and serve :-
Sprinkle the top of the cake with some other 50g chopped nuts (pistachios, walnuts or pecans). Slice to serve, or save in the fridge for up to three days.
Flavour twists :
You can differ the flavours with this recipe. For a bit of greater fragrant spice, grind the seeds from 1 tbsp cardamom pods and add to the cake with the cinnamon and nutmeg. For extra texture, stir in 50g desiccated coconut or 50g sultanas alongside with the carrots and nuts. For a zesty finish, combine the finely grated zest of 1 orange into the icing, or scatter over the top with the chopped nuts to decorate.
Ingredients :
We’ve made a handy buying list so you can get the whole lot you need to make this marvelous carrot cake. Don’t forget to screenshot earlier than you go shopping!
For the cake
550g plain flour
2 tsp baking powder
1½ tsp bicarbonate of soda
2 tsp ground cinnamon
½ tsp nutmeg, freshly grated or ground
1 tsp salt
400g golden caster sugar
250g mild brown sugar
6 massive eggs
500ml sunflower oil
500g carrots, peeled and grated
100g nuts (such as pistachios, pecans or walnuts), chopped
For the icing
250g unsalted butter, softened
500g full-fat soft cheese, straight from the fridge
175g icing sugar
1 tsp vanilla extract