Best Ever Carrot Cake

Ingredients

  • 250ml (8fl oz) vegetable
    or sunflower oil
  • 250g (8fl oz) caster
    sugar
  • Zest ½ orange
  • 3 large free-range eggs
  • 250 (8oz) self-raising
    flour, sifted
  • 250g (8oz) carrots,
    grated (about 3 large
    carrots)
  • 100g (3½oz) pistachio
    nuts, coarsely chopped
     

FOR THE CREAM CHEESE ICING:

  • 300 (10oz) cream cheese
    (use reduced fat if you prefer)
  • 75g (2½oz) icing sugar,
    sifted
  • Zest ½ orange
  • 1-2tbsp orange juice

Method

  1. Heat the oven to 180C (gas mark 4).
    Grease a shallow 20x30cm
    (8x12in) cake tin and line the base
    and sides with baking paper,
    extending the paper 5cm (2in)
    above the tin. 
  2. Place the oil, sugar, orange zest and a
    pinch of salt in an
    electric mixer bowl and mix on a medium
    speed until well beaten. Reduce the speed of the mixer and
    gradually add the
    eggs. 
  3. Sift over the flour and gently fold in
    with a large metal spoon
    until smooth. Fold in the grated
    carrot and half the chopped
    pistachio nuts. Spoon tbe batter
    into the tin and smooth the
    surface. 
  4. Bake for 35-40 mins, or until golden
    and firm to the touch.
    Cool in the tin for about 10 mins,
    then, with the help of the
    overhanging baking paper, turn the
    cake out onto a wire rack to
    cool completely. To make the
    icing, use a handheld electric beater
    to mix together all the
    ingredients until smooth and light. Spread
    over the top of the
    cake and sprinkle with the remaining nuts. Cut
    into 12
    squares. 

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Top tips

You can store the cake in an airtight container in the
fridge
for up to 3 days.

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