About this recipe:If you are like me and love carrot cake, then why not try these? I tried to capture all the things I love about the cake and combined them. I was very pleased with these and my family loved them.
For the cake
280g (10oz) caster sugar
225g (8oz) butter (this is for cake mix)
280g (10oz) self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or grated nutmeg
1/4 teaspoon ground ginger
57g (2oz) raisins
1 carrot, finely grated
2 drops lemon flavouring
For the icing
170g (6oz) icing sugar
85g (3oz) butter
1 tablespoon milk, or more as needed
1 drop lemon flavouring
1/4 teaspoon ground cinnamon
1 pinch ground ginger
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 180 C / Gas 4.
Put caster sugar and 225g butter in a bowl and mix together.
Add flour, baking powder, the 1/2 teaspoon cinnamon, nutmeg, the 1/4 teaspoon ground ginger and mix together well, then stir in eggs.
Add in raisins, carrot and 2 drops lemon flavouring and mix well.
Then finally add in 80ml milk and mix together until mixture becomes light and creamy. Spoon mixture in cup cake paper cases.
Bake in the preheated oven until a skewer inserted near the centre comes out clan, about 15 minutes. Remove to cool completely.
Place icing sugar, the 85g butter, the 1 tablespoon milk, 1 drop lemon flavouring, 1/4 teaspoon cinnamon and 1 pinch ginger in a bowl and mix together until mixture is creamy. If the buttercream is too thick, stir in a very small amount of milk.
Make sure cakes are cold before icing to ensure icing does not run.