Thursday, 26 April 2012

Recipe of the Week - The Best Carrot Cake Ever!

I know I say this a lot about cake recipes but as this is another from the Hummingbird and it really is über delicious and moist. You can even fool yourself into thinking it's one of you five a day, I do!

300g soft light brown sugar
3 eggs
300ml sunflower or light olive oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g grated carrots (approx 4 large carrots)
100g shelled walnuts, chopped, plus extra, to decorate
300g icing Sugar
50g unsalted Butter, at room temperature
125g cold cream Cheese

1 Preheat the oven to 170°C (325°F) Gas 3.
2 Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
3 Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into two round prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4 For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
5 When the cakes are cold, put one on a cake stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Spread the remaining frosting over the sides. Decorate with walnuts and a light sprinkling of cinnamon.


  1. Looks divine, I'm going to be making this!

  2. That looks sooo Delish!
    I've just ordered my little one's christening cake from the hummingbird and I so wish I could bake myself but am an appaling cook :(

    1. a hummingbird christening cake, amazing!! xxxx

  3. Oh wow that looks gorgeous! I love Carrot cake and have got it on my long list of recipes I want to try.

    Just wanted to say thank you for your comment on my blog. I thought I was already following you (I am now!) as I had a look here the other day. Well it's nice that we've got our love of Hummingbird recipes (and scarves!) in common too ;) x

  4. Can't wait to make this - went to buy the ingredients earlier and actually forgot the carrots, how dim can I get!

  5. This looks so scrummy. I love carrot cake but it is often made too dry. I shall look forward to trying this recipe and keep my fingers crossed mine looks as good as yours. :-)