Happy Friday people! Let's end the week with something sweet!
I've been a little obsessed with my new cookbooks recently. Today I'm sharing a recipe from a book my brother-in-law gifted me for Christmas. My husband's family is from Cambridge, England. This recipe book is from a well known 100-year-old Cambridge bakery, called Fitzbillies.
Carrot cake has long been one of my favorite desserts. As much as I love baking, cakes have never been my favorite thing to bake, nonetheless, I just had to try making carrot cake from scratch for the first time. Plus, I had a ton of carrots leftover from the vegetable curry I made for dinner earlier in the week.
This classic cake is made with simple wholesome ingredients, easily obtainable from any grocery store.
Carrots, walnuts and raisins are the main ingredients in this cake. You'll need 3 packed cups of shredded carrots, so using a grater or food processor makes this recipe a lot easier. Of course, my food processor decided to stop working as I was preparing to make the cake. However, I'm no quitter so I finally chopped the carrots by hand. It took forever, but it was so worth the effort. Go big or go home, right?
Pour the batter in even amounts into 2 9-inch cake pans. Make sure those pans are greased well! I almost had a baking disaster when the cake decided it didn't want to be removed from the pan. Let the cake cool completely, before icing. In fact, if possible, it's best to let it set and cool in the pan overnight.
While the cake is cooling prepare your cream cheese icing.
When the cake is completely cool, you can slice the cakes horizontally to create a 4 layer cake, or keep them whole and make it 2 layers. Either way, make sure you do a crumb coating, and then put it in the refrigerator to cool for about an hour.
After the crumb coating is cool, apply your final layer of icing, and decorate as desired. You can keep it clean and simple, or go all out. I chose to do a decorative border with walnuts. I then added some food coloring to my extra cream cheese frosting and piped some little carrots around the edge. It also looked pretty cool with just the walnut border, a good option for a more classy grown-up cake.
I made this cake for a dinner with some of my family, it was a huge hit! I will most definitely be making this cake again in the future.
Now here are the recipes for both the cake and the delicious cream cheese icing!
Carrot Cake Recipe
- 3 Packed cups carrots, peeled and grated
- 1 Cup walnuts, chopped
- 1 Cup raisins
- 3 Medium eggs
- 1 1/2 Teaspoons vanilla extract
- 1 Cup granulated sugar
- 1 Cup light brown sugar
- 3/4 Cup sunflower or corn oil
- 1 1/4 Cups flour
- 1 1/2 Teaspoons baking powder
- 1 1/2 Teaspoons baking soda
- 2 Teaspoons cocoa powder
- 1 1/2 Teaspoons ground cinnamon
- 3/4 Teaspoon salt
1. Preheat the oven to 350 degrees.
2. Grease and/or line the bottom of 2 9 inch cake pans.
3. Mix the grated carrots, walnuts, and raisins together in a bowl.
4. In a separate bowl, combine the eggs, vanilla extract, sugars, and oil.
5. Add in the flour, baking powder, baking soda, cocoa powder, cinnamon, and salt to the wet ingredients. Stir.
6. Add the carrot, walnut, and raisin mixture. Stir until combined.
7. Pour the batter into the 2 prepared cake pans in even amounts.
9. Bake for 35 to 40 mins, until toothpick inserted in middle comes out clean and cake springs back when lightly pressed
10. Let cake cool completely while in the pans, ideally overnight.
Cream Cheese Icing Recipe
- 4 3/4 Cups powdered sugar
- 10 oz Cream cheese, soft
- 6 Tablespoons unsalted butter, soft
- 1 Teaspoon vanilla extract (optional)
1. Sift the powdered sugar into a mixing bowl.
2. Add the cream cheese, butter, and vanilla.
3. Mix until well combined and smooth.