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.
You will need 2x 8″ sandwich tins, lined with baking parchment
170°C Oven Pre-heated
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
- 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.
- 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.
- Leave the cakes to cool in their tins for 10 minutes before turning them out onto a cooling rack to cool completely. Fill and decorate using Cream Cheese Frosting and some Sugarpaste Carrots.