I was recently approached by the coffee shop in my husband’s office complex to trial a new carrot cake for them. Their current supplier is stopping the carrot cakes at the end of the year so they need a new supplier. I was given this recipe by my mother and with a name like this it’s worth a try. I’ve had various feedback about this cake. My family loves it, but the coffee shop says it’s a bit dry. Perhaps in comparison to their recipe this isn’t as moist, but I also think that this is the best carrot cake I’ve tasted.

Best Ever Carrot Cake

Cake:

• 325 ml oil
• 320 gms sugar
• 4 eggs (beaten)
• 300 gms grated carrot (approximately 4 large carrots)
• 100 gms chopped walnuts
• 300 gms cake flour
• 10 ml baking powder
• 5 ml bicarb
• 7 ml ground cinnamon
• 1 ml ground nutmeg
• 1 orange (zest only)

Grease and line 2 x 20cm deep round cake tins. Preheat oven to 180 degrees centigrade.

In a large bowl, beat together the oil and sugar. Slowly add the egg, beating continuously. Stir in the carrots and nuts.

Sift the dry ingredients together. Fold the dry ingredients and orange zest into the oil mixture. Mix well.

Divide between the tins. Bake for 40 to 45 minutes or until skewer inserted in centre comes out clean.

Cool in tin for 10 mins. Transfer to wire rack. Cool completely before icing.

Cream Cheese Frosting:

• 250 gm package of cream cheese, softened
• 90 gm of butter, softened
• 375 gm icing sugar (sifted)
• 1 tablespoon of finely grated lemon rind (just use the rind of 1 lemon)
• 2 teaspoons of freshly squeezed lemon juice (about half a lemon)
• walnut halves to decorate (optional)

Beat the cream cheese, butter, icing sugar, and melon zest and juice in a large bowl until creamy and smooth.

Spread the cake with the frosting and decorate with walnut halves.

Cream Cheese frosting is one of those personal preference things. Some recipes don’t have lemon juice, some have vanilla essence and some people prefer the frosting to be more cheesy. Up to you, but this is a very yummy recipe!

With carrot cake always make sure that there is enough icing for the cake. So layering is good or making it in a cake pan with a whole in the middle.

Needless to say it disappeared quickly!