The best carrot cake recipe
Carrot cake will always be one of my favourites, and this is my take on a classic Delia Smith recipe so I can’t take all the credit! It is so so moist and yummy, and I even put some gold spray on top because why not ️ swipe to see the cut through, and save this post and recreate!
175g soft brown sugar
150ml sunflower oil
200g whole meal self-raising flour
3 tsp mixed spice (I made my own but you can buy it)
1 tsp bicarbonate of soda
200g grated carrots
Zest of 1 orange
50g desiccated coconut
50g toasted pecans, chopped
1.5 tubs cream cheese (300g)
100g unsalted butter, soft
400g icing sugar
1.5tsp vanilla extract
A few pecans chopped for decor
1. Oven to 160 degrees. Whisk the brown sugar, eggs for a few mins or until the sugar dissolves. Sift in the flour, spice, bicarbonate of soda. From the flour there will be wholegrain bits in the sieve, add them in too. Fold this in gently.
2. Add the carrots, zest, sultanas, coconut and toasted pecans. Mix and pour into 2 lined cake tins. Bake for 25-30 mins. Check from 20 mins onwards and as soon as the tops are springy or a tooth pick comes out clean, remove them and leave to cool.
3. Make the icing by mixing the cream cheese and soft butter (it must be really soft). Add in the vanilla then the icing sugar bit by bit until it reaches the sweetness you want. I like mine to be a little runny but if you want it tougher then add more sugar.
4. When your cake is cool, build your sponge. Put a layer of cake then add half the icing. Put the other layer of cake ontop then add the rest of the icing and pecans. This glorious edible gold spray is from