Mama’s Classic Carrot Cake

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This classic carrot cake is simply delicious and easy to make. It is a moist, soft, and fluffy cake full of sweet carrot, and spice topped off with thick sweet cream cheese frosting. Perfect for any day of the week or a special occasion.

Carrot cake will always be on my list of top cakes to bake as it is my husband’s favorite and if I want to get into his good books then all I need to do is bake this delicious treat for him.

The cake gets its rich and golden color from the carrot and the wonderful brown sugar in this recipe along with the beautiful rich cinnamon spice.

Carrot Cake is thought to originate from a european carrot pudding recipe that dates back to the medieval period.

For more information take a look at http://www.carrotmuseum.co.uk/carrotcake.html

Equipment Required To Make Mama’s Classic Carrot Cake

• Grater
• Baking Tray
• Cooling Rack
• Wooden Spoon
• Spatula
• Baking Paper
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Food Mixer

Ingredients Required To Make Mama’s Classic Carrot Cake

• Flour
• Sugar
• Eggs
• Oil
• Carrots
• Coconut
• Nuts
• Spice
• Salt

To Make Mama’s Classic Carrot Cake

This cake can either be made by hand, with a whisk, or in a stand mixer. For me, it depends on my mood to which method I choose.

Begin by weighing the flour, sugar, cinnamon, and salt in a large mixing bowl.

Next measure the oil. Crack open the 4 eggs and beat them together. Make a well in the center of the dry ingredients and then add the oil and eggs to the center.

Stir everything together until it forms a loose dark batter. Weigh out the coconut and nuts and add them to the mixture. Grate the carrots and then add to the bowl too.

Combine the carrots, coconut, and nuts until it is fully incorporated into the batter. Grease and line a baking tray with greaseproof paper. Pour the mixture into the tins and spread out evenly.

Pour the mixture into the tins and spread out evenly. Place into the oven at 180c for 25 to 30 minutes or until the cake springs back when pressed.

Take the cake from the oven once baked and place it onto the cooling rack. Allow the cake enough time to completely cool.

Remove the cake from the tin and the greaseproof paper. Once fully cooled cover the cake top with the frosting and additional nuts if you choose.

To Make Mama’s Classic Carrot Cake Frosting

The frosting for the carrot cake can either be made by hand, with a whisk or in a stand mixer, it’s initially up to you.

For the best results with this delicious creamy frosting then your cream cheese and butter should be at room temperature when you mix them.

Put the butter, cream cheese, and sieved icing sugar into a large mixing bowl and mix the ingredients until smooth and creamy.

Other Ideas

If you want to put your twist on this recipe you can always add one or more of the following.

• Raisins (60g).
• Nuts – You can add walnuts, pecans or hazelnuts (60g) or you can leave them out completely.
• Spice – additional spices such as nutmeg or cloves you will only need a 1/4tsp.
• Oil – you can use a variety of oils to make this cake so long as it has a mild flavour (avocado, vegetable, olive oil).
• You could divide the batter between two round tins if you want to make a double layer cake but then I would advise to double up on the ingredients for the frosting so that there is more than enough to fill and top the cake.
• Lemon – can be added to the cream cheese frosting.
• Cinnamon – can also be added to the frosting if you want it extra rich.

How To Store Mama’s Classic Carrot Cake

This carrot cake can be placed in a sealed cake storage container and will keep for around 5 days.

Can I Freeze Mama’s Classic Carrot Cake

This carrot cake can be frozen without the topping for up to one month and then defrosted at room temperature. The cream cheese frosting can then be added once fully defrosted and ready for eating.

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Mama’s Classic Carrot Cake

Author: Gem Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys:Vegetarian

Difficulty:IntermediatePrep time: 20 minutesCook time: 30 minutesRest time:1 hour Total time:1 hour 50 minutesServings:12 servings Best Season:Available

Description

This classic carrot cake is simply delicious and easy to make. It is a moist, soft, and fluffy cake full of sweet carrot, spice and topped off with thick sweet cream cheese frosting. Perfect for any day of the week or a special occasion.

Ingredients

• 250 g Self Raising Flour
• 250 g Brown Sugar 
• 200 ml Sunflower Oil 
• 250 g Grated Carrot
• 75 g Desiccated Coconut
• 75 g Chopped Walnuts
• 4 Large Eggs
• Pinch Of Salt
• 2 tsp Ground Cinnamon

Cream Cheese Frosting

• 75 g Butter 
• 100 g Full Fat Cream Cheese
• 250 g Icing Sugar
• 2 tsp Lemon Juice

Instructions

1. This cake can either be made by hand, with a whisk, or in a stand mixer. For me, it depends on my mood to which method I choose.
2. Begin by weighing the flour, sugar, cinnamon, and salt in a large mixing bowl.
3. Next measure the oil. Crack open the 4 eggs and beat them together. Make a well in the center of the dry ingredients and then add the oil and eggs to the center.
4. Stir everything together until it forms a loose dark batter. Weigh out the coconut and nuts and add to the mixture.
5. Grate the carrots and then add them to the bowl. Combine the carrots, coconut, and nuts until it is fully incorporated into the batter.
6. Grease and line a baking tray with greaseproof paper. Pour the mixture into the tins and spread out evenly
7. Place in the oven and bake for 25 – 30 minutes or until cooked.
8. Take the cake from the oven once baked and place it onto the cooling rack.
9. Allow the cake enough time to completely cool. Remove the cake from the tin and the greaseproof paper.
10. Once fully cooled cover the cake top with the frosting and additional nuts if you choose.

Cream Cheese Frosting

11. For the best results with this delicious creamy frosting then your cream cheese and butter should be at room temperature when you mix them.
12. Put the butter, cream cheese, and sieved icing sugar into a large mixing bowl and mix the ingredients together until smooth and creamy.

Notes

• I like to make either a traybake or a round carrot cake from this mixture or I can also make a batch of cupcakes too.

Keywords:Carrot, Coconut, Eggs, Oil, Flour, Cinnamon, Walnuts

Love Gem xoxo