Carrot Cake
This Carrot Cake is super easy and just utterly delicious. A soft and moist carrot cake with easy vanilla buttercream.
Servings: 12 Servings
Ingredients
For the Carrot Cake
- 200 ml Sunflower Oil
- 5 Large Eggs
- 275 g Light Brown Sugar
- 250 g Grated Carrots
- 125 g Chopped Walnuts (optional)
- 250 g Self-Raising Flour
- 1 tbsp Mixed Spice
- 1 tsp Ginger
- 1 tsp Cinnamon
- Zest of 1 Orange
For the Vanilla Buttercream and Decorations
- 400 g Icing Sugar
- 200 g Unsalted Butter
- 1 tsp Vanilla Extract
- 3-4 tsp Whole Milk (optional)
- Sugar Carrot Decorations
- Leftover Walnuts
Instructions
To Make the Carrot Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave to one side.
- Add the oil and eggs to a large bowl and whisk until combined. Add in the sugar and beat until smooth.
- Add the remaining ingredients to the bowl and mix until fully combined.
- Split the mixture equally between your two cake tins and bake in the centre of your pre-heated oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- Beat the butter, icing sugar and vanilla extract together until pale and creamy (around 5 minutes).
- If you find the mixture is a bit thick then add in a teaspoon of milk and mix again repeat until it is the desired consistency.
- Add the buttercream to a large piping bag and leave to one side.
- Place your first cake onto your serving plate or board and pipe the buttercream on top.
- Add the second cake on top and pipe the remaining buttercream onto the cake.
- Decorate with your sugar carrot decorations and any leftover walnuts.
Notes
- This Carrot Cake will last around 3-4 days, stored in an airtight container.
