Carrot Cake – The Peppery Cat Zero Waste Grocer
Our easy carrot cake recipe only needs one tin and two bowls – just add the wet ingredients to the dry and bake. This classic carrot cake has a touch of orange and walnuts plus the obligatory cream...
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Cooking tools:
- Hand mixer
- Sifter
- Offset spatula
- Cooling rack
- Cake pan
- Grater
- Microplane
- Kitchen scale
- Measuring spoon
- Oven
- Mixing bowl
- Fork
- Parchment paper
- Plate
Ingredients
- 4 free-range eggs, at room temperature
- 200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin
- 250g/9oz carrots, coarsely grated
- 100g/3½oz raisins or sultanas (optional)
- 100g/3½oz walnut pieces, plus a few extra for decoration
- 1 orange, zest only
- 200g/7oz self-raising flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- ¼ tsp fine salt
- 200g/7oz light brown sugar
- 150g/5½oz unsalted butter, softened
- 3 tbsp caster sugar
- 300g/10½oz full-fat cream cheese, at room temperature
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