Paul cooks

Spiced Carrot Cake

Mince Pies
Preparation time:
20 minutes
Cooking time:
40 minutes
8 servings

Filled with finely grated carrot, cinnamon, ground ginger, this festive spiced carrot cake is the perfect centrepiece for your gatherings this festive season. Topped with a delicious cream cheese and caramelised butter frosting infused with ground cinnamon and orange zest.

  • Ingredients

    For the carrot cake:
    • 225g vegetable oil
    • 200g self-raising flour
    • 225g light soft brown sugar
    • 2 whole eggs
    • 1 egg yolk
    • 300g finely grated carrot
    • 1 tsp bicarb
    • ½ tsp sea salt
    • ½ tsp cinnamon
    • ¼ tsp ground ginger
    For the topping:
    • 200g cream cheese
    • 100g caramelised butter
    • 150g light soft brown sugar
    • 1 pinch sea salt
    • 1 pinch ground cinnamon
    • 1 orange zest
  • Method

    For the carrot cake:
    • Line a cake loaf tin with parchment paper, or use two round cake tins
    • Pre heat the fan oven to 160C
    • In a bowl mix all the ingredients well using the paddle attachment on the Kenwood food mixer. It should resemble a thick batter-like consistency.
    • Bake for 35-40 minutes, or until a skewer comes out clean and leave to cool in the tin until it reaches room temperature.
    For the topping:
    • Take a packet of unsalted butter 250g and boil it in a pan until it turns golden brown in colour, strain into a dry bowl and leave to cool to room temperature.
    • Weigh the ingredients into a mixing bowl and mix at medium speed until you have a smooth creamy frosting
    • You can now decorate your cake by piping or spreading the topping over the cake, finish the cake with orange zest over the top.

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