Re-bake: carrot cake

Carrot cakeI’m back! Not only have I finally moved into my new house, but it was also The Very Hungry Baker’s first birthday on Tuesday! You would think this calls for a super special celebration cake, but as I’m still lacking a fridge and some basic baking equipment/ingredients, I had to settle for something more modest but very pleasing – carrot cake.

This is a light take on the stodgier carrot cake you might be familiar with, as it uses sunflower oil in place of butter (hence why it was the perfect recipe for fridgeless me at the moment!). Raisins add a bit of interest, along with orange zest, cinnamon and freshly grated nutmeg.

Carrot cake mixI had to make a couple of substitutions (as is always the case these days) – I used light brown sugar in place of light muscovado and had to top up the self-raising flour with 20g of plain due to running out of the former. Luckily, this didn’t affect the rise or consistency at all.

The cake is lovely and moist – the carrot flavour is there, but not too in your face, while the raisins and orange are delicious. The spices were barely there for me, but I’ve been ill recently so my tastebuds aren’t what they usually are!

Carrot cake 2The icing is just orange juice and icing sugar, but the cake would definitely work well with a more decadent cream cheese or buttercream topping if you’re not too bothered about calories!

The recipe

From BBC Good Food’s 101 Cakes & Bakes, and also on the BBC Good Food website here:


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