Menu
FOR MORE RECIPES JOIN:
Check your spam folder for the verification email.
Carrot Cake by @Belfast_Undercover_Chef
You’ll love this incredibly moist and moreish carrot cake with an ultra-creamy cream cheese frosting. Simple, sweet and perfect with a cuppa anytime in the day.
- Preparation time: 15 minutes
- Cooking time: 35 - 45 minutes
- Total time: 60 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
35 - 45 minutes
TOTAL TIME:
60 minutes
Preheat the oven to 180°C
Ingredients
For the cake
- 200ml vegetable oil
- 200g light muscovado sugar
- 3 large eggs
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- Zest of ½ orange
- 200g peeled & grated carrots
- Dromona Butter for greasing
For the cream cheese frosting
- 100g Dromona Butter
- Zest of 1 orange
- 300g icing sugar
- 125g cold full-fat soft cheese
Made for sharing:
Top yours just how you like it. We suggest chopped walnuts or pecans.
How It’s Done:
- Grease baking tin with butter and line with baking paper.
- In a bowl, whisk the oil, muscovado sugar and eggs together until smooth and there are no lumps of sugar. Sift over the flour, bicarbonate of soda, baking powder, ground cinnamon and ground cloves and add the orange zest and a pinch of salt. Whisk until evenly combined, then fold through the carrots. Pour into the prepared tray and smooth into the corners.
- Bake on the middle shelf of the oven for 35-45 minutes until golden. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter and half the orange zest using an electric whisk until soft and creamy. Sift over the icing sugar and beat for 2-3 minutes until evenly combined. Beat in the cold soft cheese for 3-4 minutes until fully light and fluffy.
- Spread the frosting over the cooled cake and sprinkle over the remaining orange zest to serve.
Made for sharing:
Top yours just how you like it. We suggest chopped walnuts or pecans.
Carrot Cake by @Belfast_Undercover_Chef
You’ll love this incredibly moist and moreish carrot cake with an ultra-creamy cream cheese frosting. Simple, sweet and perfect with a cuppa anytime in the day.
PREPARATION TIME:
15 minutes
COOKING TIME:
35 - 45 minutes
TOTAL TIME:
60 minutes
Preheat the oven to 180°C
Ingredients
For the cake
- 200ml vegetable oil
- 200g light muscovado sugar
- 3 large eggs
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- Zest of ½ orange
- 200g peeled & grated carrots
- Dromona Butter for greasing
For the cream cheese frosting
- 100g Dromona Butter
- Zest of 1 orange
- 300g icing sugar
- 125g cold full-fat soft cheese
How It’s Done:
- Grease baking tin with butter and line with baking paper.
- In a bowl, whisk the oil, muscovado sugar and eggs together until smooth and there are no lumps of sugar. Sift over the flour, bicarbonate of soda, baking powder, ground cinnamon and ground cloves and add the orange zest and a pinch of salt. Whisk until evenly combined, then fold through the carrots. Pour into the prepared tray and smooth into the corners.
- Bake on the middle shelf of the oven for 35-45 minutes until golden. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter and half the orange zest using an electric whisk until soft and creamy. Sift over the icing sugar and beat for 2-3 minutes until evenly combined. Beat in the cold soft cheese for 3-4 minutes until fully light and fluffy.
- Spread the frosting over the cooled cake and sprinkle over the remaining orange zest to serve.
Made for sharing:
Top yours just how you like it. We suggest chopped walnuts or pecans.
FOR MORE RECIPES JOIN:
Keep up with our latest recipes and offers by joining our mailing list.
Check your spam folder for the verification email.