The ultimate carrot cake recipe
Carrot cake with cream cheese icing is a classic afternoon tea treat. We've created the ultimate recipe using dark muscovado sugar and soured cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Hand mixer
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Sifter
- Metal spoon
- Skewer
- Cooling rack
- Offset spatula
- Parchment paper
- Grater
- Refrigerator
Ingredients
- 260g wholemeal flour
- 1 tsp freshly grated nutmeg
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 3 medium free-range eggs
- 170ml sunflower oil
- 60g soured cream
- 2 tsp vanilla bean extract
- 170g dark muscovado sugar
- 170g soft light brown sugar
- 320g carrots, grated
- 220g full-fat cream cheese
- 110g unsalted butter, softened
- Juice 1 lemon
- 110g icing sugar
- You’ll also need…
- 20cm non-stick, loose-bottomed cake tin, base lined with non-stick baking paper
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