I’m a baker and this is the easiest carrot cake recipe ever

Carrot cake can be made with walnuts, pecans or raisins and makes a great cake for special occasions.

Although some recipes are very simple to follow, I found Jane’s baking to be the easiest, as are all of her recipes.

I’ve been a baker for years and have never had a problem with baking, so I was very confident with the carrot cake.

Topped with buttercream or cream cheese frosting, this was the moistest cake I’ve ever tried thanks to the addition of sunflower oil instead of butter.

This recipe calls for two 8″ pans, but I used three 6″ pans to make a taller cake and it worked perfectly.

Ingredients:

For the cake:

225 ml sunflower oil

Five medium eggs

275 g light brown sugar

300 g grated carrots

100 g raisins, optional

The zest of an orange

275 g of flour with yeast incorporated

One and a half teaspoons of baking soda

Two teaspoons of mixed spices

A teaspoon of ground ginger

A teaspoon of cinnamon

100g chopped walnuts/pecans, optional

For the buttercream and decoration:

250 g unsalted butter

500 g icing sugar

A teaspoon of vanilla extract

One to three tablespoons of boiling water

Chopped nuts

Carrot Shapes/Pearls

Method:

Start by preheating your oven to 180°C or 160°C fan-assisted before greasing and lining your tins. Jane recommends two 20cm tins.

Next, pour the sunflower oil and eggs into a large bowl and add the light brown sugar, mixing until well combined.

Add the grated carrots and raisins and mix before adding the self-raising flour, bicarbonate of soda, mixed spice, ginger and cinnamon.

Mix everything thoroughly, being careful not to overmix, before adding the nuts and mixing again.

Divide the mixture evenly between the two pans and bake the cakes in the oven for 30 to 35 minutes, they took 35 minutes in my oven.

I let the cakes cool slightly in the tin before turning them out onto a wire rack. Meanwhile, make the buttercream by beating the unsalted butter until light and fluffy and adding the icing sugar.

Once mixed, add the vanilla and a little boiling water if the frosting is thick enough.

I then placed one of my sponges on a board, cutting the top to make it nice and flat before spreading the buttercream on top.

Then I placed the second sponge cake on top of the buttercream and repeated the first step. I decorated with chocolate carrot shapes from the supermarket and some chopped nuts.

My carrot cake received rave reviews and was by far the moistest cake I have ever tried, it wasn’t too spicy and had a gorgeous flavor throughout.

The orange zest really came through and was essential, despite my initial thoughts about how it would taste when cooked.

This is a great way to use up the carrots and eggs in your fridge and is sure to be a crowd pleaser.