Carrot Cake Recipe🥕

This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.

Square Tin18cm/7”23cm/9”
Round Tin15cm/6”20cm/8”25cm/10”
Odlums Self Raising Flour225g/8oz350g/12oz450g/1lb
Shamrock Light Muscovado Sugar150g/5oz200g/7oz275g/100oz
Shamrock Sultanas125g/4oz175g/6oz225g/8oz
Grated Carrot150g/5oz200g/7oz275g/100oz
Grated Orange Rind122
Sunflower Oil175ml/6 fl oz200ml/7 fl oz350ml/12 fl oz
Goodall’s Cinnamon12 tsp1 tsp1 tsp
Goodall’s Nutmeg14 tsp12 tsp12 tsp
Odlums Bread SodaPinch12 tsp12 tsp
Baking Time (approx)1hr1 14– 112 hrs112– 134 hrs
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall’s Vanilla Extract1 tsp112 tsp112 tsp
To Decorate
Shamrock Chopped Walnuts60g80g80g

Line deep cake tin with double layer of baking parchment paper.
Preheat oven to 150°C.

Put sugar, sultanas, carrots and orange rind into a bowl.

Beat eggs and oil together and stir into the carrot mixture.

Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.

Transfer to prepared tin and smooth top.

Bake for specified time (112 hours).

Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.

Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.

Fam feedback:

‘You’re getting better at baking, Jo’

‘Cake best yet, substantial, good icing’

Comment below if you enjoyed this blogpost or try this recipe and click subscribe!✨🥄

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