Easy Carrot Cake
This carrot cake will quickly become a favourite in your house! Our recipe is very easy to make and you'll get a delicious and moist sweet treat.
This carrot cake will quickly become a favourite in your house! Our recipe is very easy to make and you'll get a delicious and moist sweet treat.
Cooking Time
30 minutes
Prep Time30 minutes
Servings10
Carrot Cake
- 250g plain flour
- 3 tsp baking powder
- 120g white sugar
- 120g brown sugar
- 230g Flora Buttery
- 250g carrots, grated
- 100g plain yogurt
- 4 eggs
- 80g pecans, chopped
- 100g raisins or sultanas
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp mixed spice
Cream cheese frosting
- 340g cream cheese
- 140g Flora Buttery, fridge temperature
- 200g icing sugar
- ½ tsp vanilla extract
- Pecan nuts (to decorate)
Carrot Cake
- Preheat oven to 180C/160C fan/gas mark 4.
- Melt Flora Buttery and set aside. Peel and grate the carrots, set aside.
- In a large bowl combine the flour, baking powder, white and brown sugar, and the spices (cinnamon, ginger and mixed spice).
- Add the eggs, vanilla extract, melted Flora Buttery and yogurt into the mixture. Whisk it all together.
- Mix in grated carrots, chopped pecans and raisins.
- Divide mixture between two greased and bottom lined 20cm sandwich tins.
- Bake for approximately 30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again.
- When fully cooked, turn out and leave to cool in the tins.
Cream cheese frosting
- Prepare the icing by beating together the Flora spread, icing sugar and vanilla extract until smooth.
- Gradually add the cream cheese. Continue to whisk until the frosting thickens to a stiff consistency. Chill until needed.
- Sandwich together the 2 layers of cake with half of the cream cheese frosting.
- Top with the remaining icing and decorate with chopped pecan nuts.
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