BBC Carrot Cake Recipe
This BBC carrot cake recipe delivers a rich, moist, and lightly spiced flavor that balances sweetness with subtle warmth from mixed spices. Grated carrots provide natural sweetness and moisture, while raisins add chewy bursts of fruity flavor.Walnut pieces contribute a satisfying crunch, and a hint of orange zest brightens the taste. The light brown sugar enhances the overall sweetness without being overpowering.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- 9-inch (23cm) round cake tin or square tin
- Grater
- Measuring cups and spoons
- Knife and chopping board
- Cooling rack
Ingredients
For the carrot cake:
- 1 2/3 cups 200g self-raising flour
- 4 large free-range eggs at room temperature
- 2 tsp mixed spice
- 7/8 cup 200ml vegetable or sunflower oil, plus a little extra for greasing
- 2 1/4 cups 250g coarsely grated carrots
- 1 cup 200g light brown sugar
- 1 tsp bicarbonate of soda
- 3/4 cup 100g raisins
- 3/4 cup 100g walnut pieces, plus extra for decoration
- Zest of 1 orange
- 1/4 tsp fine salt
For the cream cheese icing:
- 1/4 cup 50g butter, at room temperature
- 1 cup 200g full-fat cream cheese, chilled
- 1/2 cup 50g icing sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F, gas mark 4). Grease your cake tin and line it with baking paper so the cake doesn’t stick.
- Prepare the dry ingredients by sifting the self-rising flour, mixed spice, bicarbonate of soda, and salt into a large bowl. Stir in the grated carrots, raisins, walnuts, and orange zest until everything is evenly combined.
- Mix the wet ingredients in a separate bowl. Beat the eggs and sugar together until they’re slightly thickened. Gradually pour in the oil while whisking, until the mixture is smooth.
- Combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold them together gently until just combined. Be careful not to over mix.
- Bake the cake. Pour the batter into the prepared tin and smooth the top. Place it in the oven and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake. Let it sit in the tin for about 10 minutes after baking, then transfer it to a cooling rack to cool completely before adding icing.
- Make the icing. Beat the butter until smooth, and then add chilled cream cheese, icing sugar, and vanilla extract. Mix everything until the icing is creamy and well combined.
- Decorate the cake. Spread the cream cheese icing evenly over the cooled cake and sprinkle extra walnut pieces on top if you like.
Notes
Nutritional Amounts BBC Carrot Cake Recipe
Calories: 380 kcal | Fat: 23g | Saturated Fat: 4g | Carbohydrates: 41g | Sugars: 28g | Protein: 5g | Fiber: 2g