Carrot cake
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Carrot cake is delicious on its own, very moist with the delicious aroma of orange zest and spicy cinnamon. Mix finely grated carrots into the dough, and you won't even taste it, but you'll enjoy the incredibly tender crumb. And the juicy raisins add even more moisture. Plus, the recipe is incredibly simple. The entire mixing process takes no more than 10 minutes, and the oven does the rest. Carrot cake is perfect for traditional Five O'Clock Tea, but you can serve it anytime, and decorate it with any icing or frosting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 275 ml sunflower oil
- 350 gr. brown sugar
- 6 medium eggs, beaten
- 280 gr. grated carrots
- 200 g of raisins
- Zest of 2 oranges
- 2 tsp ground cinnamon
- A pinch of ground ginger
- 2 teaspoons of baking soda
- 350 gr. self-raising flour
We recommend
Recipes with similar ingredients: premium flour, carrot, brown sugar, Orange zest, raisin, ground ginger, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 180°C or fan oven to 160°C.
- Pour the butter over the sugar and mix well. Pour this mixture into the beaten eggs and stir lightly with a spoon.
Then stir in the grated carrots, raisins, and orange zest. Mix the baking soda and spices with the flour and pour the flour mixture into the liquid mixture, mixing thoroughly with a spoon. - Pour the batter into the pan and bake for 45-50 minutes. Check the cake after 30 minutes, as all ovens vary. The cake should be well risen and golden brown; pierce it with a knife to ensure the inside is cooked through. Transfer the finished cake to a wire rack.
- You can serve this delicious cake simply with tea. Or you can top it with buttercream frosting laced with orange zest, or drizzle it with a crisscross glaze made from powdered sugar mixed with orange juice.
We recommend preparing it for tea Club sandwich roll.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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