Just Perfect Carrot Cake
This moist, simple, and perfect carrot cake is perfect for any occasion. It is a delicious spiced dessert made with carrots, cinnamon, and creamy icing. It is also nut- and raisin-free.
preparation: 15 minutes
making: 30 minutes
total: 45 minutes
servings: 12 pieces
nutrition: 141 calories per serving
For a cake
- 160g of carrots, 2 large
- 3 eggs
- 200ml sunflower oil
- 200g self-raising flour how to?
- ½ tsp of baking powder
- 1 tsp of ground cinnamon
- 160g of light brown sugar how to?
- 90g golden syrup
- 100g cream cheese (like Philadelphia)
- 50g butter
- 250g icing sugar how to?
Preheat the oven to 180 degrees Celsius with a fan.
Prepare the baking tray by lining it with baking parchment.
I used a round tray with a diameter of 28 centimetres.
Grate the carrot on a medium/large mesh.
Place the eggs in a mixing bowl and mix using a hand mixer for 2 minutes, until light and fluffy.
Gradually add the sugar and golden syrup. Continue mixing until the sugar dissolves.
Add the oil and mix for a further 2 minutes, until all ingredients are well combined.
Sift the flour with cinnamon and baking powder and add to the mixture. Continue mixing.
Add the grated carrot and whisk for a minute or two.
Pour the mixture into the baking tray.
Bake for around 30 minutes, or until a skewer inserted into the centre comes out clean.
After baking, leave to cool completely in the tin, then turn out.
To make the icing:
Beat together the cream cheese and butter in a mixing bowl with an electric mixer until smooth.
Gradually add the icing sugar and beat until well blended.
Spread the icing on top of the cake and decorate as desired.
Store any leftover cake in the fridge.