I really could not think of any other way to describe this cake other than a really Decadent Carrot Cake. Because that is what it is. delightfully moist, decadent, rich, and definitely not a regular carrot cake recipe. This will no doubt make an excellent celebration cake. So if you are baking a cake for any special occasion, this is a great recipe for the cake.
What I really love about carrot cakes is just how timeless and classic they are. Just like the beautiful victoria sponge, stunning marble cakes and the gorgeous red velvet cake, the carrot cake will always be a timeless masterpiece. Recipes for carrot cake is passed down many generations in a family or through friends, sometimes it is altered along the line or it stays intact. Isn’t it fascinating how some recipes can live forever?
There are also many “disputes” about which ingredients are a MUST for the perfect carrot cake. Some argue that it has to contain pecans or raisins. I think that it is really up to you to decide which flavouring ingredients you prefer. The most important factor for me in a carrot cake recipe is that it has to be moist …..NOT DRY. And even more important the cream cheese frosting….has to be perfectly smooth and not too sweet. This recipe delivers just that!
This recipe uses golden syrup/maple syrup which adds to the golden colour and intensifies the flavour of the carrot cake. This is optional so if you cannot or do not have this ingredient, it is fine to leave it out of the recipe.
I have used the same recipe to bake a double layer cake…like the ones in the pictures, I have used it to make a sheet cake and cupcakes or muffins( without the frosting). So you decide in whichever way you choose to use this recipe because it will always turn out perfect.
Enjoy ♥
- 2 ¼ cup / 280g all purpose / cake flour
- 2 teaspoons ground cinnamon
- ½ teaspoon teaspoon ground nutmeg
- 1 teaspoon baking soda / bicarbonate of soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- ¾ cup / 200ml /sunflower or canola oil
- ¾ cup / 225g brown sugar
- 125 ml / ½ cup golden syrup / maple syrup, ( optional ) SEE NOTE 1
- 2 cups grated carrot
- ¼ cup pecans, ( optional )
- ½ cup raisins, ( optional )
- ⅓ cup / 80g butter softened
- ½ cup / 120g full fat cream cheese or creamed cottage cheese
- 2 cups / 250g powdered / icing sugar sifted
- Chopped pecans to decorate ( optional )
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Preheat the oven to 170°C. / 325°F / Gas mark 3
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Grease and line two 9 inch / 23cm round cake tins
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In a bowl, sift together the flour, spices, baking soda (bicarbonate of soda), baking powder and salt
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In a separate bowl mix the maple / golden syrup ( if using) eggs, oil and sugar
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Pour this mixture into the dry ingredients and whisk or beat well until there are no lumps.
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Add in the carrot and the nuts and raisins( if using) and pour into the prepared tin.
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Bake for about 30 - 40 minutes until a skewer or knife inserted comes away clean. SEE NOTE 2
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Leave to cool slightly in the tin before turning it out, and allow to cool completely before icing/frosting
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Beat the butter until light and smooth.
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Add the cream cheese or creamed cottage cheese and beat until they are combined.
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Add in the powdered / icing sugar and mix gently.
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Once combined spread the frosting/icing on the top and sides of the cake or as desired.
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Decorate with a few extra nuts if using
- This recipe uses golden syrup/maple syrup which adds to the golden colour and intensifies the flavour of the carrot cake. This is optional so if you cannot or do not have this ingredient, it is fine to leave it out of the recipe.
- Shape foil into a dome and cover cake halfway through baking if you find that it is browning too quickly before being baked.
Level the top of the cake by slicing a bit off the top before frosting /icing.
This sure sounds rich and decadent for sure! Everyone needs a good carrot cake recipe. A calssic
So true Patrick. Rich and decadent… perfect for the weekend!!!?
It looks definitely worth of all the calories! Excellent job!
Thanks Angie, Oh,I just tell myself that it has carrots so its a has to be “healthy” right??
Have a great weekend!?
I am a big fan of carrot cakes! And the creamy cream cheese frosting that comes with it 😀 The slice in the pictures is so inviting, and all the generous frosting makes my mouth water!! Yummm :*
Awww, Thanks Deepika, Carrot cake is a big favourite in my home too. I wish that I could send you a slice?
I LOOOOVE carrot cake! And I really love the idea of using golden syrup in the frosting! Carrot cake is one of my dad’s favorites so I’m going to pass this recipe on to him–or just make it for him the next time I visit :). Have a wonderful weekend!
Thanks Kelsie, I am so glad that you like the recipe and I hope that your dad will love it as well.
Hope you are having a great weekend too ?
I love anything indulgent with a vegetable or fruit. Somehow, it makes me me feel not guilty eating it . And, not to mention a good carrot cake. It is probably on my all time favorite cakes with the tangy cream cheese frosting. This cake looks so moist and delicious. Have a great weekend Ashika:)
Thank you Maria, this cake is delicious on its own, but the cream cheese icing really makes it amazing.?
Have a great weekend:)
I think “Delightfully Decadent” is totally an appropriate name for this cake! Yum!! I just love all the flavors of carrot cake and your recipe and cake look amazing! Have a great weekend! XOXO
Thanks Kelly, This is quite a delicious recipe, I am glad that you like it.
Hope you are having a great weekend as well?
Four seasons favourite ! Thank you so much !
Oh, definitely this is perfect any time of the year. Thanks for stopping by.
Hope you are having a great week?
Ashika, I wish to dive face first through my screen at the moment.
Carrot cake is one of my most favourite cakes and you are so right in your statement of what is the most important thing about a carrot cake. Yes, it has to be moist!
Delicious, just delicious! 🙂
? Haha…If you could taste it, you would not regret breaking your computer screen…it is super yummy.
You know, I ordered carrot cake once in a coffee shop…it was dry,crumbly and so horrid, so I always ensure that that the recipe I use is the opposite of that nasty experience.
Thank you for your kind compliment.
Have a great week?
I totally agree that carrot cake is one of those timeless recipes! It really is one that has survived the generations. I’ve come across all different types of ingredients in various carrot cakes, but that’s what makes ’em so much fun. There are so many varieties out there! This one sounds delicious, and it’s making me crave a big slice of carrot cake right now!! 🙂
Thank you David, I love working with older recipes….they definitely survive the generations because they are so good!
Hope you are having a great week!?
I love carrot cake so much, and you’re absolutely right, it cannot be dry!! This looks sooo moist and delicious, I wish I had a slice in front of me right now!!
Thanks Katherine, I wish that I could send you a slice ?
Have a great day!
This looks rich and creamy , well you sure made my mind to bake this one :).
as long as the cream cheese frosting is perfect, i’m happy (; would have never thought to use cottage cheese instead, but that sounds interesting and healthier with all that protein!
The frosting really adds to the deliciousness to this cake…and creamed cottage cheese is a pefect substitute?
There is nothing like a big slice of carrot cake! This looks so fabulous, I wish I could reach through the scream and wipe my finger through that icing! Take care.
Thanks Stacey… this is really delicious…I am so glad that you like the recipe..the icing is amazing, I wish that I could send you a slice through the screen?
it looks…simply perfect. I love carrot cake! This looks like a perfect specimen indeed.
Thank you…you are so right, perfect specimen indeed?
Hello,
It seems a nice recipe and I had already tired your lemon cake with condensed milk.
For this recipe what can I replace instead of eggs?
Thank you waiting for your reply
Hi, thank you for trying out the lemon cake, I hope that you enjoyed it too.
I have not tried this recipe without eggs before, but you can try buttermilk. Use 1 cup buttermilk in place of the eggs. This substitution will affect the texture and taste of the cake though and make it denser, instead of airy. I hope that this helps answer your question 🙂