Best Ever Carrot Cake

Print Recipe
Best ever Carrot Cake
Prep Time 1 hour
Cook Time 45 minutes
Servings
slices
Ingredients
Frosting Ingredients
Optional
Prep Time 1 hour
Cook Time 45 minutes
Servings
slices
Ingredients
Frosting Ingredients
Optional
Instructions
  1. Soak two cups of grated carrot with the raisins (or sultanas), in half a cup of lemon juice.
  2. Preheat the oven to 180° with plenty of clearance above the middle shelf.
  3. Butter and flour one big or two small cake pans really well; I like the ones that the sides come off.
  4. Melt the butter and beat it with the brown and white sugar.
  5. Beat in six happy eggs, one at a time.
  6. Add all the spices, the zest and the almond meal and give it all a good beating.
  7. Add half the flour and mix gently (once the flour is added, overbeating can toughen a cake).
  8. Add the grated carrot mixture and stir gently.
  9. Add the rest of the flour and combine. Pour the batter into a well-buttered deep cake-pan.
  10. Bake for 45 mins or until a skewer comes out clean.
  11. Allow the cake to sit in the pan for ten minutes then carefully move it to a cooling rack.
Frosting method
  1. Beat the room-temperature cream cheese until really smooth.
  2. Add 2 teaspoons of lemon juice and/or orange juice concentrate and beat until smooth again.
  3. Finally add the sifted icing sugar and you guessed it, beat until smooth.
  4. If you want a fancy topping, toss the nuts in a hot frying pan with a nice whack of cinnamon for a few minutes.
  5. Remove from heat and toss with the sugar. Spread on a plate to cool
  6. Ensure cake is thoroughly cooled before spreading the cream cheese frosting.
  7. Sprinkle the cooled nuts over the top for totally café-class carrot cake.
  8. Serve with Raspberry Syrup (Coulis as the cool peeps say) and fresh double cream for ultra indulgence.