Description
Indulgent Carrot Cake brings classic comfort with a delightful twist of spices and creamy frosting. Sweet shredded carrots and warm cinnamon create a memorable dessert you’ll crave again and again.
Ingredients
Scale
Cake Base:
- 200g (7 oz) wholemeal self-raising flour
- 175g (6.2 oz) dark brown soft sugar
- 200g (7 oz) carrots, coarsely grated
- 2 large eggs
- 150 milliliters (5 fluid ounces) sunflower oil
- 3 teaspoons mixed spice
- 1 teaspoon bicarbonate of soda
Dried Fruits and Nuts:
- 110g (3.9 oz) sultanas
- 50g (1.8 oz) desiccated coconut
- 50g (1.8 oz) toasted pecans, chopped
- Zest of 1 orange
Frosting and Topping:
- 2 × 250g (17.6 oz) tubs mascarpone
- 75g (2.6 oz) dark brown soft sugar
- 50g (1.8 oz) toasted pecans (for topping)
- 1 teaspoon ground cinnamon
- 1 tablespoon golden caster sugar
- 1 tablespoon lemon juice
- Juice of 1 orange
- 2 tablespoons milk or orange juice
Instructions
- Heat oven to 170C (gas mark 3) and prepare two 20cm round cake tins with grease and parchment paper.
- Spread pecans on baking sheet and roast for 8 minutes until fragrant, then allow to cool completely and roughly chop.
- Combine sugar, eggs, and oil in a large mixing bowl, whisking until the mixture becomes light and aerated.
- Gently fold sifted flour, bicarbonate of soda, and spice into the wet ingredients, ensuring minimal mixing to maintain cake’s tenderness.
- Incorporate grated carrots, citrus zest, sultanas, coconut, and half the toasted pecans, stirring until evenly distributed throughout the batter.
- Transfer batter equally into prepared cake tins, smoothing surfaces for even baking.
- Bake in preheated oven for approximately 30 minutes, checking doneness by gently pressing the centre – it should spring back when touched.
- Prepare syrup glaze and immediately puncture warm cakes with small holes, drizzling syrup to enhance moisture and flavor.
- Allow cakes to cool completely within the tins, promoting structural stability.
- Whip cream cheese frosting until silky and consistent, refrigerating briefly to firm.
- Carefully remove cooled cakes from tins and layer with one-third of frosting between layers.
- Generously cover entire cake with remaining frosting, creating smooth exterior.
- Just before serving, sprinkle remaining toasted pecans across top for textural contrast and visual appeal.
Notes
- Toasting pecans enhances their nutty flavor and provides a deeper, more complex taste profile for the cake.
- Always check cake doneness by gently pressing the center; it should spring back when fully baked, indicating perfect moisture and texture.
- Avoid overmixing batter to prevent a tough, dense cake; fold ingredients gently to maintain a light, tender crumb.
- For gluten-free adaptation, replace wheat flour with a reliable gluten-free blend and add xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 401
- Sugar: 38 g
- Sodium: 163 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 51 mg