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Introduction
This came from the 'Baker and Spice baking with passion' award winning book and it is a real stunner. I have tinkered with it a bit but I love how tall it looks on the outside and is full of flavor but still light on the inside. This makes a 23 cm cake with 2 tiers.
This came from the 'Baker and Spice baking with passion' award winning book and it is a real stunner. I have tinkered with it a bit but I love how tall it looks on the outside and is full of flavor but still light on the inside. This makes a 23 cm cake with 2 tiers.
Ingredients
Serves: 6
MetricCups
For the Carrot Cake
- 300 grams self-raising flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg (grated)
- 1 pinch of salt
- 4 eggs
- 335 millilitres sunflower oil
- 450 grams sugar
- 125 grams carrots (grated)
- 140 grams walnuts (chopped)
- 2 tablespoons boiling water
For the Icing
- 175 grams unsalted butter
- 200 grams cream cheese (full fat, softened)
- 215 grams icing sugar (sifted)
For the Carrot Cake
- 11 ounces self-rising flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg (grated)
- 1 pinch of salt
- 4 eggs
- 11¾ fluid ounces vegetable oil
- 16 ounces sugar
- 4 ounces carrots (grated)
- 5 ounces walnuts (chopped)
- 2 tablespoons boiling water
For the Icing
- 6 ounces unsalted butter
- 7 ounces cream cheese (full fat, softened)
- 8 ounces confectioners' sugar (sifted)
Method
My Favourite Carrot Cake is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This cake is for those not crazy about carrot cake and want that little extra. It is like a spice cake with some carrots thrown in. It is a two tier tall cake with a beautiful white icing that one can use for Birthdays. I am asked to make this all the time. DELICIOUS and GORGEOUS!
This cake is for those not crazy about carrot cake and want that little extra. It is like a spice cake with some carrots thrown in. It is a two tier tall cake with a beautiful white icing that one can use for Birthdays. I am asked to make this all the time. DELICIOUS and GORGEOUS!
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What 14 Others have said
- Posted by Jessica101 on 14th May 2019
Favourite cake! Made this a fair few times now! My family love it! And the icing is perfect just pop it in the fridge For 10 mins or so and it’s perfect, fan oven at 170 for the 45 mins xx thank you again nigella!
- Posted by Tezsangel on 8th May 2019
Oven temp for those wondering should be 180CAlso, not sure why they changed the icing recipe as it's perfect in the book-130g unsalted butter300g full-fat soft cheese (Philadelphia) softened160g icing sugar - beat all ingredients to make a thick cream.
- Posted by Labrose on 22nd August 2017
This was a great cake - very light, very well reviewed. I also made it a bundt tin, and it cooked completely.
I cooked it for an hour in 160℃ fan, and it came out a bit burnt on top, so maybe slightly less. Also used a little more icing sugar in the icing, just to thicken it like the other commenters.
- Posted by mannhwen on 15th May 2016
Isn't 450g of sugar a little excessive? I followed this recipe closely only to discover it really is just too sweet. I'd advise others to reduce the amount of sugar added.
- Posted by booyahbitches on 8th May 2016
Screaming because it doesn't say a temperature! I edited the instructions a little, as I only wanted a 1 layer cake for Mother's Day, but there was a little batter left over that I put into a mini cake tin :D Apart from the temperature, it's a great recipe!
- Posted by nikcardo on 16th February 2016
I take it all back from my previous comment. It turned out really great. I did cook it for about an hour and a quarter and the icing needed a bit of tweaking to get it firm enough as I added some lemon juice and I also left out the butter but settled for a few dollops of Philadelphia cream cheese. All good.
- Posted by nikcardo on 15th February 2016
I think the quantity of oil is far too much. The cake rose well and looked very impressive but a bit slimey. It was in the oven for 1hr 5 mins at 170 fan assisted and I've put it back for another 20 to see if that dries it out a bit. It is in a single round big tin and not 2 smaller ones so maybe the cooking time needs more.
See AlsoEasy Nuts and Bolts Recipe - Posted by Nodmijer on 7th January 2016
Just made this in a Bundt Pan, and it came out brilliantly!! Had it on 160 c Fan Oven for 1 hour. Lovely and light and rose a mile high! ....only the cream cheese frosting was a tad loose, otherwise a fab cake.
- Posted by janefraser on 2nd June 2015
Great cake recipe. I also set my fan oven to 160 degrees celsius, which worked perfectly. However, I found the consistency of the cream cheese icing to be a little to loose, so use another!!
- Posted by nimisha24 on 16th April 2015
awesome recipe! I cannot bake for nuts, but I tried this ones and it was the best cake I ever made in my LIFE! Only thing ...please add what temp to bake it on too. tks!
- Posted by Avashan on 1st June 2014
I've made this cake twice now and set the oven to 160 degrees (fan assisted) and both times it's baked perfectly. It's such a tasty and moist carrot cake.
- Posted by Daisyhay on 11th November 2013
I made this last night and it came out really badly. I followed the recipe and guessed 180 degrees c as the temperature to cook it but it came out pale, tasting mainly of oil, flaky on the top and... (I have never done this before!) ...I had to throw the cake away. I was gutted after taking time to make it. This is definitely NOT my favourite carrot cake.
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