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Ultimate Carrot Cake

Ultimate Carrot Cake
Ultimate Carrot Cake

This week there was a choice between our own abundant yellow courgetts and the bunches of sweet carrots grown locally in Clonakilty. I put it to a vote and it was 70:30 in favour of Carrot Cake so here goes….

I can’t believe I haven’t shared my recipe here before! I call it the Ultimate Carrot Cake as it has so many delicious ingredients in the mix. I use freshly grated carrots, dried fruit, coconut and lots of delicious spices, making the place smell divine as the cake cooks.

With all those wholesome ingredients in the mix, I just have to add my favourite Cream Cheese Frosting. Sure look, there’s no better day to treat yourself than a Monday in my humble opinion ;-)

Kela x

Ingredients:

  • 400g grated carrots
  • 280g plain flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 250g caster sugar
  • 200g soft light brown sugar
  • 300ml sunflower oil
  • 4 large free range eggs, beaten
  • 2 tsp vanilla extract
  • Finely grated zest of 1 orange
  • 150g dessicated coconut
  • 150g chopped apricots or luxury mix dried fruit

Cream Cheese Frosting:

  • 180g Light cream cheese (I use Philadelphia)
  • 180g Butter, room temperature
  • 2 tsp vanilla extract
  • 300g icing sugar sifted
  • Chopped walnuts to decorate, if desired

Method:

  1. Preheat oven to 170C and grease well two 20cm round sandwich tins. Line the base with baking parchment.
  2. In a large bowl add the flour, sifted baking powder & bicarbonate soda and the spices, then whisk together to combine well.
  3. In another large bowl beat together with a wooden spoon until well mixed the sugar, oil, beaten eggs, vanilla, zest, coconut, dried fruit and grated carrot.
  4. Add the dry ingredients to the wet mix, combine well then divide between the two prepared tins.
  5. Bake in the preheated oven for 40 - 45 minutes, a skewer inserted into the middle should come out clean.
  6. Leave to cool in the tins, then remove to a wire rack until totally cooled.
  7. To make the frosting, beat with an elctric mixer the cheese, butter, vanilla and icing sugar until thick and smooth.
  8. To assemble, place one layer on a plate, cover with half the frosting then place the other cake layer on top. Carefully spread the remaining frosting over the top, scatter over the walnuts if using.
Carrot Cake
Carrot Cake decorated with walnuts & nasturium flowers
Just testing!
Just testing!

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