About this recipe:Some carrot cakes are oily and dense, but not this carrot cake! It doesn't call for oil, but butter instead. Still moist and fabulous. The cream cheese buttercream icing is superb and a must when making this gorgeous cake!
375g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
225g butter, softened
220g light dark brown soft sugar
200g caster sugar
2 tablespoons orange juice
125g chopped walnuts
150g sultanas or raisins
440g grated carrots
225g cream cheese
1 teaspoon vanilla extract
160g icing sugar
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour a 25cm round cake tin. Sift together the flour, baking powder, bicarb, cinnamon and salt, then set aside.
In a medium bowl, cream together the 225g butter, dark brown soft sugar and caster sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredients, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the cake mixture into the prepared tin.
Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the tin for 10 minutes before inverting onto a wire rack.
To make the icing, in a medium bowl, beat together the cream cheese, vanilla, 110g butter and icing sugar until smooth. Spread over cooled cake.