FoodCoop Recipes
The Best Carrot Cake
Rich, moist indulgent cake, full of sweetness and spice.
Prep
10 minutes
Cook
45 minutes
Serves
10 - 12
Ingredients
175g muscovado sugar
3 eggs
170ml sunflower oil
4 grated carrots
100g Co-operative raisins
zest of 1 orange, grated
175g Co-operative self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Betty Crocker cream cheese style icing
Method
Preheat the oven to 180C/160C fan/gas 4.
Grease a 20cm square cake tin, and line with parchment paper.
In a mixing bowl, add the sugar, oil and eggs. Mix and combine, and then add the carrots, raisins and orange zest.
In a separate bowl, mix together the flour, bicarbonate of soda and cinnamon, and sift into the sugar mixture. Whisk everything together, until soft and creamy.
Pour the cake mix into the tin and bake for 45 minutes, or until firm and golden.
Cool the cake on a wire rack.
When cool cover the surface with Betty Crocker cream cheese icing, chill for an hour and serve.
