This is a recipe that I have adapted over the years from a Delia Smith book! I love Delia’s recipes but found that the resulting cake from her Carrot Cake recipe was not quite big enough for my liking – I do like to provide generous portions! I have also added Orange Extract to this recipe as it gives a much stronger flavour than orange zest and is far less messy to use. Good quality natural Orange Extract is divine.
I always couple my Carrot Cake with an American inspired Cream Cheese Frosting and I love to decorated with handmade Sugarpaste Carrots, though chopped nuts are just as attractive.
350g dark brown soft sugar
300ml sunflower oil
4 large eggs
1 tsp orange extract
400g self-raising flour
2 tbsp mixed spice
2 tsp bicarbonate of soda
400g grated carrot
100g desiccated coconut
(Increase all quantities by 50% to bake across 3x sandwich tins)
See separate recipe for Cream Cheese Frosting
You will need 2x 8″ sandwich tins, lined with baking parchment
170°C Oven Pre-heated
Whisk the sugar, oil and eggs until combined. You will need to whisk until the sugar is all dissolved and this should take 3 minutes or so. Add the orange extract.
Combine the flour, mixed spice and bicarb in a separate bowl and fold this into the wet ingredients a third at a time.
Add the carrot, sultanas and coconut to the cake mixture and fold these through until all are well covered.
“Carrot Cake is the perfect alternative to Fruit Cake. It has all of the warm and spice with none of the heaviness.”
Spoon the cake mix into two lined 8” sandwich tins and bake until risen and springy when pressed lightly. If you are unsure, a skewer inserted into the centre of the cake should come out clean or with only a few crumbs on it.