Who doesn’t love a carrot cake? It’s just one of those cakes that tastes good and has a gorgeous texture. Because of the carrot, it’s always moist and is perfect for brunch with a freshly brewed coffee.
But here I take your carrot cake next level, with the addition of sour cream, baked in muffin trays and topped with the heavenliest cheesecake-inspired frosting you could wish for.
This also makes two beautiful 8# round cakes, perfect for stacking and decorating with cream cheese frosting.
Moist Carrot Cake
12
muffins15
minutes25
minutesThis moist, delicious carrot cake recipe makes gorgeous muffins or 2x 8″ cakes.
Click for the screen to stay active while you cook
You will need
1 cup wholemeal plain flour
1 cup self-raising flour
1/2 tsp baking powder
3/4 cup light or dark brown sugar, lightly packed
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 cup grapeseed oil (or other light vegetable-based oil)
4 free range eggs, at room temperature
1/2 cup sour cream (light or full cream)
3 cups grated carrot (preferably organic)
For the frosting
100g sour cream
200g cream cheese
100g pure icing
1 tsp vanilla extract
Juice and rind of one lemon
Here’s what to do
- For the cake:
- Sift flours, soda, cinnamon and nutmeg into a large bowl. Add sugar and oil and mix well with a wooden spoon.
- Place eggs and cream into separate bowl and beat well, until thick. Add to flour mixture and mix through gently. Lastly, mix in the grated carrot.
- Spoon into one prepared round 20cm/8″ cake tins or 12-16 lined muffin trays.
- Bake in a 175C oven 1 hour. Stand a few minutes before turning out.
- Eat warm with sour cream topping or serve cold.
- Cream cheese topping:
- Beat sour cream and cream cheese together in a mixing bowl. Add vanilla and lemon juice, then the icing sugar a bit at a time until it’s well mixed.
- Spread or pipe onto cake/cupcakes.
Tips and tricks
- Double the recipe for two generous high 20cm cakes, or three for layering.
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