About this recipe:This moist carrot cake is guaranteed to convince anyone your a pro at baking! Oh, I forgot to mention, my friend hated carrot cake, and now she only uses this recipe! He gives it a big thumbs up.
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180 C / Gas 4.
Using an electric whisk, combine the butter and sugar in a mixing bowl and beat until creamy. Add the condensed milk and beat, along with the cinnamon.
At this stage add 125g of the sifted flour, and combine. Add one egg here and combine, followed by the remaining flour. Incorporate the last egg well, and mix in the carrots. Spoon the batter carefully either into a cake tin of choice, or simply into 12 cupcake cases.
Bake in the preheated oven for 20 to 25 minutes. Check their "readyness" with a skewer or knife. If it comes out clean, they are done. Do this around 22 minutes into the cooking time. Once ready, take out and leave to cool. Remember, you don't have to share...I didn't.
●For a richer batter use the demerara sugar instead.
●If the carrots appear to be very juicy, use a few paper towels and squeeze to draw out SOME of the moisture, not all.
●The cake batter will appear to be quite wet. DO NOT worry, this is fine.
My icing is so runny and hard to manage... Did I go wrong somewhere or is it supposed to be this way?
I was hoping to make some icing carrots out of the leftovers but there's just no way... Slightly disappointed - 20 Sep 2016
Put the gas mark setting on 4!! My mistake. 👍
Hey Laura, if your icing is runny, i would advise adding more icing sugar, or less water next time. If it is the 'mixture' you are refering too, your carrots may have been too juicy/wet, - so try squeezing a bit more of the moisture out. - 21 Nov 2015