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Best Ever Carrot Cake Recipe

Best-Ever Carrot Cake & How to Make Cream Cheese Frosting

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Hi Bold Bakers! Every baker needs a great carrot cake recipe and that’s exactly what I’ll show you this week. This cake is moist, delicious and the perfect springtime dessert. Plus, I’ll share my favorite cream cheese frosting recipe that will give you a perfect result anytime. So let’s get baking!

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4.67 from 51 votes
Best Ever Carrot Cake Recipe
Best-Ever Carrot Cake & How to Make Cream Cheese Frosting
Author: Gemma Stafford
Ingredients
  • Carrot Cake
  • 2 Cups (400g/14oz) caster sugar
  • 4 eggs
  • 1.65 cups (400ml/14oz) sunflower oil
  • 1 tsp vanilla extract
  • 2 ¾ Cups (400g/14oz) flour
  • 3 tsp baking powder
  • 1 tsp mixed spice
  • (400g/14oz) carrots (finely grated)
  • 125 g , 4ozs of raisins
  • Cream Cheese Frosting:
  • 4 cups (1 lb 4 oz/600g) powdered sugar, sifted lightly to remove any lumps
  • 1 lb (16oz/480g) packages cream cheese, at room temperature
  • 1/2 cup (4oz/120g )unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
Instructions
  1. Whisk together sugar, eggs and oil until thick.
  2. Then add in flour, baking powder and cinnamon and mix gently
  3. Lastly, add in the grated carrots and raisins and mix in until well combined.
  4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins
  5. Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
  6. Leave to cool in tins for 10mins then turn onto a cooling rack.
  7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
  8. Decorate as desire.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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370 Comments

Write a Comment and Review

  1. Liz on August 10, 2018 at 9:53 pm

    I’ve noticed a lot of questions about “mixed spice”. I think that that is coming packaged as “Pumpkin pie spice” in the US is what you want. It is as you have explained in earlier responses, a mix of cinnamon, nutmeg, cloves, and allspice. I thought this might clarify things for some of your bakers out there. I’m off to the store to buy the ingredients for your sky high 5 ingredient chocolate pie and your 10 minute key lime pie which I’m going to make both of tonight! I’ll get you know how they turn out!
    Best,
    Liz

    • Gemma Stafford on August 11, 2018 at 2:30 am

      Hi Liz,
      WOW! You know I never thought of that, for some reason. It is exactly that, the balance may be slightly different, but it is a great alternative, thank you for bringing this to my attention, I will be all over this now!
      Happy baking, I will be looking forward to seeing the pics here too! sounds like you are having a party!
      Gemma 🙂

  2. S.Hussey on August 8, 2018 at 4:54 am

    Hi Gemma, Can I use apple sauce as a egg substitute? Will it give the same result? Thanks 🙂

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