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Classic carrot cake

18th July 2016 - Recipes

Quick recipe finder Classic carrot cake

Nothing beats a classic carrot cake – this one has a touch of cinnamon and walnuts.

By From Great British Food Revival

Ingredients

For the carrot cake

For the icing

How-to-videos

Method

  1. For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.

  2. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

  3. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

  4. Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

How-to videos

Greasing and lining cake tins

Removing cakes from a cake tin

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Gluten-free Venetian carrot cake

This recipe is from…

Great British Food Revival

Great British Food Revival

9. Real Ale and Carrots

BBC Two

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