Carrot Cake Recipes

The ingredients list for the Carrot Cake Recipe gives quantities for 8 size cakes.  

Round Tin Square Tin	15cm/6in 12cm/5in	18cm/7in 15cm/6in	20cm/8in 18cm/7in	22cm/9in 20cm/8in
Self-raising flour	90g 3 oz	125g 4 oz	150g 5 oz	170g 5 ½ oz
Plain Flour	90g 3 oz	125g 4 oz	150g 5 oz	170g 5 ½ oz
Ground cinnamon	1 teaspoon	1 teaspoon	1 ¾ teaspoons	2 teaspoons
Ground Ginger	½  teaspoon	¾  teaspoon	¾ teaspoon	1 teaspoon
Ground Nutmeg	¼  teaspoon	¼  teaspoon	½ teaspoon	½  teaspoon
Bicarbonate of Soda	½ teaspoon	½ teaspoon	¾  teaspoon	1 teaspoon
Vegetable oil	100ml 3 ½ fl oz	120ml 4 fl oz	175ml 6 fl oz	200ml 6 ½ fl oz
Brown Sugar	115g 4 oz	140g 4 ½  oz	200g 6 ½  oz	225g 7 oz
Eggs (Use 57g/2 oz large eggs)	2	3	4	4
Golden syrup Or honey	60ml 2 fl oz	70ml 2 ½  fl oz	100ml 3 ½  fl oz	125ml 4 fl oz
Finely Grated Carrot	250g 8 oz	315g 10 oz	450g 14 oz	500g 1 lb
Pecans	30g 1 oz	50g 1 ½ oz	50g 1 ½ oz	60g 2 oz
Baking Time 170C (325F, gas 3)	1 hour 20 min	1 hour 30 min	1 hour 35 min	1 hour 45 min

How to make  carrot cake  recipe 1

1.  Preheat the oven to 170C (325F, Gas 3).

2.  Grease the cake tins and line the base with greaseproof paper.

3.  Sift together the self-raising flour, plain flour , spices and bicarbonate soda into a large mixing bowl.  Make a well in the center.

4.  In another bowl mix together the oil, sugar, eggs and golden syrup.  Gradually pour into the well, stir until combined.

5.  Stir in the carrots and chopped nuts.

6.  Fill the cake tin with the mixture  and smooth the surface.

7.  Bake for the required time (see chart above for your cake size).

8.  Test the cake toward the end of cooking time.  The cake is cooked when a skewer inserted into the center of the cake comes out clean.

9.  Leave the cake to cool in the tin for about 15 minutes.  Turn onto a wire rack to cool.

The carrot cakes can be stored in an airtight container in the fridge for a week or freeze for up to 2 months.  Allow the cakes to come to room temperature before decorating.


Download PDF for Carrot Cake Recipe 1

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This recipe makes a 22cm (9 inch) round cake or 20cm (8 inch) square cake.

Ingredients

    125g (4 1/2 oz) self-raising flour

    Pinch of salt

    1 teaspoon ground cinnamon

    125g  (4 1/2 oz) soft brown sugar

    2 medium eggs beaten

    100ml (3 1/2 fl oz) vegetable oil

    125g (4 1/2 oz) finely grated carrot

    1 ripe banana

    25g (1 oz) chopped walnuts or pecans

How to make carrot cake recipe 2

1.  Pre heat the oven to 180C (350F, gas mark 4).

2.  Grease the cake tins and line the base with greaseproof paper.

3.  Sift the flour, salt and ground cinnamon into a large bowl.

4.  Stir in the brown sugar.

5.  Add the beaten eggs and oil.

6.  Mix the ingredients together.

7.  Stir in the grated carrot, nuts, and banana combine well.

8.  Spoon the mixture into the cake tin and smooth the top.

9.  Bake for 20 - 25 minutes or until the cake is firm to the touch.

10  Leave in the tin to cool on a wire rack.

The carrot cakes can be stored in an airtight container in the fridge for a week or freeze for up to 2 months.  Allow the cakes to come to room temperature before decorating.


Download PDF  Carrot Cake Recipe 2
 
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Carrot Cake 3 

Makes a 20cm (8 inch) round cake or 18cm (7inch) square cake.

Ingredients

5 large eggs separated

zest of 1 lemon finely grated

300g (10 oz) caster sugar

350g (12oz) carrots finely grated

225g (8 oz) ground almonds

115g (4 oz) self raising flour

How to make carrot cake  recipe 3

1.  Pre heat the oven to 190C (375F, gas mark 5).

2.  Grease the cake tins and line the base with greaseproof paper and lighlly grease the paper.

3.  Place the egg yolks, lemon zest and sugar into a mixing bowl.

4.  Using an electric mixer beat for about 5 minutes until the mixture in very thick and pale.

5.  Add the grated carrot, almonds and flour mix well until evenly combined.

6.  Whisk the egg whites in a dry, oil free mixing bowl until very stiff.  

7.  Using a  large metal spoon or spatula mix in a small amount of the egg whites into the carrot mixture, then gently fold in the rest.

8.  Spoon the mixture into the cake tin and smooth the top.

9.  Bake for about 1 hour and 15 minutes or until the cake is firm to the touch.

10.  Leave the cake to stand in the tin for about 5 minutes, then turn out onto a wire rack, remove the paper and leave  to cool.

This carrot cake is best made the day before and stored in an airtight container in the fridge or freeze for up to 2 months.  Allow the cakes to come to room temperature before decorating.


Download PDF Carrot Cake Recipe 3

You will need Adobe PDF Reader to read the carrot cake recipet if you don’t have the free Adobe PDF Reader you can get it here.