Carrot cake

Easy carrot cake recipe

Easy carrot cake recipe

Difficulty: Easy

Time: 30 minutes + 45 minute baking

Serves: 8-10 slices

My parents had a party recently so we thought we’d bake them a cake. My Dad likes carrot cake and while it’s not my usual choice to make or eat, this one is really moist and tasty so it might just have converted me. This is a really easy carrot cake recipe for your little ones to help with as it all just gets mixed in one bowl.

Ingredients

175g (1 cup) light muscovado sugar
175ml (3/4 cups) sunflower oil
3 large eggs, lightly beaten
140g grated carrot
(about 3 medium)
100g (1/2 cup) raisins/sultanas
grated zest of 1 large orange
50g (1/3 cup) walnuts
175g (1 1/2 cups) self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1.5 tsp mixed spice
For the frosting
100g (1 cup) icing sugar
1+ tbsp orange juice

How to make carrot cake

Preheat the oven to 180C/160 fan

Line a cake tin

Oil the base and sides of an 18cm square cake tin, then line with baking paper.

Mix the ingredients together

Get your toddler to weigh out the sugar (175g) then tip it into a large bowl. Pour the oil (175ml) into a measuring jug (we used our scale set to ml to get the right amount), then add it to the bowl.

Carrot cake

Add the eggs

Either add them directly into the bowl or crack them into a separate bowl first if you’re worried about shell getting in. *Thanks to Hazel’s Mum’s chickens for these eggs – Hannah liked seeing where the eggs came from!

Light mix it all together with a wooden spoon.

Carrot cake Carrot cake

Add the fruit

Grate the carrots (140g) and orange rind. Hannah can’t quite manage this with our grater at the moment so her Dad helped. We used the fine side of the grater.

Carrot cake Carrot cake

Weigh the raisins/sultanas (100g) and add them to the mix.

Chop the walnuts (50g) yourself then get your toddler to add them to the bowl.

Carrot cake

Add the dry ingredients

Get your toddler to weigh the flour (175g) into a small bowl, then add the bicarbonate of soda (1 tsp) and spices (1 tsp cinnamon, 1 tsp mixed spice) then sift into the bowl.

Mix everything together until all the flour is combined. The mixture will be quite wet and runny.

Carrot cake Carrot cake

Bake the carrot cake

Pour the mixture into your prepared tin, the bake in the oven for 40-45 minutes. When it’s ready it’ll feel firm and springy if you press it in the centre. A skewer or knife put in the middle should also come out clean.

Carrot cake

Once its ready, take it out the oven and let it cool in the tin for 5 minutes. Take it out the tin, peel off the baking paper and leave it on a wire rack to cool.

Add the frosting

Mix the icing sugar (100g) and orange juice (1tbsp) together in a bowl until it’s smooth. You want it to be runny enough to pour on the cake. We put the icing in a freezer bag, and snipped a small hole in the corner before piping it in a large zig zag on top.

Carrot cake Carrot cake

 

Easy carrot cake recipe

A deliciously moist, tasty and easy carrot cake recipe. It’s a good one for your little ones to help with as it all just gets mixed in one bowl.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Afternoon tea
Cuisine: British
Keyword: cake
Servings: 10
Author: cookingwithmykids

Ingredients

  • 175 g light muscovado sugar
  • 175 ml sunflower oil
  • 3 large eggs lightly beaten
  • 140 g grated carrot
  • about 3 medium
  • 100 g raisins/sultanas
  • grated zest of 1 large orange
  • 50 g walnuts
  • 175 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • For the frosting
  • 100 g icing sugar
  • 1 + tbsp orange juice

Instructions

Preheat the oven to 180C/160 fan

    Line a cake tin

    • Oil the base and sides of an 18cm square cake tin, then line with baking paper

    Mix the ingredients together

    • Weigh out the sugar then tip it into a large bowl. Pour the oil into a measuring jug (we used our scale set to ml to get the right amount), then add it to the bowl.
    • Add the eggs. Either add them directly into the bowl or crack them into a separate bowl first if you’re worried about shell getting in. Light mix it all together with a wooden spoon.

    Add the fruit

    • Grate the carrots and orange rind, weigh the raisins/sultanas and chop the walnuts then add everything to the bowl.

    Add the dry ingredients

    • Weigh the flour into a small bowl, then add the bicarbonate of soda and spices then sift into the bowl. Mix everything together until all the flour is combined. The mixture will be quite wet and runny.

    Bake the cake

    • Pour the mixture into your prepared tin, the bake in the oven for 40-45 minutes. When it’s ready it’ll feel firm and springy if you press it in the centre. A skewer or knife put in the middle should also come out clean.
    • Once its ready, take it out the oven and let it cool in the tin for 5 minutes. Take it out the tin, peel off the baking paper and leave it on a wire rack to cool.

    Add the frosting

    • Mix the icing sugar and orange juice together in a bowl until it’s smooth. You want it to be runny enough to pour on the cake. We put the icing in a freezer bag, and snipped a small hole in the corner before piping it in a large zig zag on top.

    easy carrot cake recipe

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