Carrot Cake

This is from Annie Bell’s Baking Bible.


  • For the cake
    • 240ml vegetable oil
    • 300g caster sugar
    • 4 medium eggs, separated
    • 4 tbsp whole milk
    • 180g finely grated raw carrot
    • 120g walnuts, finely chopped
    • 100g raisins
    • 240g plain flour
    • 2 1/2 tsp baking powder
    • 1 tsp ground ginger
    • 1 tsp cinnamon
  • For the frosting
    • 200g unsalted butter, softened
    • 175g icing sugar, sifted
    • 1 tsp vanilla extract
    • 525g cream cheese


  1. Preheat the oven to 170c. Grease and line 2 23cm cake tins.
  2. Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk. Fold in the carrots, nuts and raisins.
  3. Sift the flour and baking powder together and stir into the oil/sugar mixture along with the spices.
  4. In a separate bowl, whisk the egg whites until stiff peaks form using an electric whisk and then fold them in two goes into the cake mixture. Divide the mixture between the tins, weighing them for accuracy, and smooth the surface of each.
  5. Bake for 30 – 35 minutes until shrinking from the sides and a skewer inserted into the centre comes out clean.
  6. Run a knife around the edge of the cakes and leave them to cool.
  7. For the frosting,
    1. Whisk the butter in a large bowl using an electric whisk until very pale and fluffy.
    2. Add the icing sugar and vanilla and continue to whisk for a couple of minutes. Add the cream cheese and blend by hand using a wooden spoon until completely smooth.
    3. Turn the cakes onto a board and remove the baking paper. Spread about a 1/4 of the frosting over the top of one of the cakes using a palette knife, sandwich with the other cake and use the remaining frosting to coat the top and sides.
    4. Swirl the top using a knife. Sprinkle cinnamon on top
    5. Place in the fridge to set for about an hour – cover with clingfilm if not serving straight away.

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