I know, I know. First of all I claim to have invented The Best Flapjack Recipe in the Whole Wide World. Ever. And now I’m making such claims over carrot cake? Get my ego!
Just in case these claims are unfounded, I challenge all you bakers out there to a ‘Carrot Cake Off’ :)
May the best cake win!
So, what makes my carrot cake the best? Chopped up dates and hazelnuts add texture, moisture and sweetness to the cake, whilst the lemon frosting cuts through the richness like Zorro’s sword, leaving the palate cleansed and deeply satisfied.
I admit, the frosting was a happy accident as I can’t tolerate cream cheese, but am OK with butter. Who’d have thought lactose intolerance had its upside!
So dear friends, get your pinny at the ready. Let’s cook!
The Best Carrot Cake EVER!
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 16
Ingredients
Carrot Cake
- 175 g sugar
- 170 ml vegetable oil or melted butter
- 3 large eggs
- 225 g carrots grated
- 100 g dates chopped
- 85 g hazelnuts
- 175 g plain flour
- 2 teaspoons bicarb of soda baking soda
- 1 teaspoon ground cinnamon
- Zest of 1 large orange
Lemon Frosting
- 85 g butter softened
- 175 g icing sugar
- Zest and juice ½ lemon
Instructions
Carrot cake
-
Preheat oven to 180/160 fan/350/gas4
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Whisk the sugar, oil and eggs together then mix in the carrots and dates.
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Crush the hazelnuts by pushing down on them, with your palm onto the flat side of large knife. If you use a food processor instead, you just want them broken, not powdered as they add a wonderful texture to the cake.
-
Add the nuts, flour, bicarb, cinnamon and orange zest to the egg mixture and mix together gently, until all the dry ingredients are incorporated.
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Scrape into a greased & lined 7"x7" baking tin, flatten with the back of a spoon and bake for 30-35 minutes until firm and a skewer inserted into the middle comes out clean.
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Lift out of the tin and let cool on a cooling rack.
Lemon Frosting
-
In a food processor (you can do it by hand but do soften the butter first!) mix the butter until soft. Slowly add the other ingredients and continue mixing until blended well.
-
Spread over the top of the fully cooled cake.
Fiona Egglestone says
21 March 2013 at 9:39 pmMmm… Carrot cake is my favourite. Can’t wait to try this one out!
Jane Sarchet says
21 March 2013 at 10:31 pmDo let me know what you think Fiona, it’s deffo the best I’ve ever made :)
Janie x
Tammy/Our Neck of the Woods says
22 March 2013 at 10:11 pmOooh, this looks so yummy! And I love how you described it! Makes me want to take a bite so bad :)
Jane Sarchet says
23 March 2013 at 7:00 amHehe, if I can make you lot hungry my work here is done! :)
Janie x
Amanda says
16 September 2015 at 11:33 amLove this recipe!
I recently tried a little twist on this which worked nicely so thought I’d share :) hope that’s ok!
I swapped vegetable oil for coconut oil
Swapped dates for raisins
Subbed 30g of grated carrots for grated ginger
Swapped lemons in icing for juice and zest of two limes.
The result was delicious and almost like a cocktail inspired cake!!
Jane Sarchet says
16 September 2015 at 2:12 pmYay! Glad you loved it, and love all of your subs! :)
Janie x
PS bet that lime icing was sublime!
Petra says
20 January 2017 at 6:15 pmI don’t seem to be able to see the recipes. At the bottom of the carrot cake one it says this
[amd-zlrecipe-recipe:18 I don’t know if I am missing a link but it isn’t obvious……
Jane Sarchet says
21 January 2017 at 5:51 pmHi Petra, I’m so sorry you’re struggling to see the recipes – very worryingly so am I!
I’ve obviously had a major techy meltdown on my site & will try and get it fixed asap.
Janie x