Stella McCartney's carrot cake recipe
A simply classic cake.
Ingredients
- 100 g walnuts
- 375 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 0.5 tsp ground cinnamon
- 3 large organic eggs
- 375 ml groundnut or sunflower oil
- 450 g golden caster sugar
- 1 tsp vanilla extract
- 500 g coarsely grated carrots
- 40 g raisins
- 100 g desiccated coconut
- 2 tbsp juice from an orange and its zest
- 50 g unsalted softened butter
- 3 tbsp honey or maple syrup
- 300 g cream cheese
- 3.5 oz walnuts
- 13.2 oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 0.5 tsp ground cinnamon
- 3 large organic eggs
- 13.2 fl oz groundnut or sunflower oil
- 15.9 oz golden caster sugar
- 1 tsp vanilla extract
- 17.6 oz coarsely grated carrots
- 1.4 oz raisins
- 3.5 oz desiccated coconut
- 2 tbsp juice from an orange and its zest
- 1.8 oz unsalted softened butter
- 3 tbsp honey or maple syrup
- 10.6 oz cream cheese
- 3.5 oz walnuts
- 13.2 oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 0.5 tsp ground cinnamon
- 3 large organic eggs
- 1.6 cups groundnut or sunflower oil
- 15.9 oz golden caster sugar
- 1 tsp vanilla extract
- 17.6 oz coarsely grated carrots
- 1.4 oz raisins
- 3.5 oz desiccated coconut
- 2 tbsp juice from an orange and its zest
- 1.8 oz unsalted softened butter
- 3 tbsp honey or maple syrup
- 10.6 oz cream cheese
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Grease the insides of two 20cm cake tins and line the bases with a disc of buttered baking parchment.
- Preheat the oven to 180°C/gas mark 4.
- Tip 100g walnuts into a small roasting tin and toast in the preheated oven for 5 minutes. Reserve a handful to decorate and roughly chop the remainder and leave to cool slightly.
- Sift together 375g plain flour, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda and 1/2 teaspoon ground cinnamon.
- In another bowl whisk together 3 large organic eggs, 375ml groundnut or sunflower oil, 450g golden caster sugar and 1 teaspoon vanilla extract until smooth.
- Add the toasted walnuts, 500g coarsely grated carrots, 40g raisins, 100g desiccated coconut, 2 tablespoons of the juice from an orange and its zest and mix until thoroughly combined.
- Stir in the sifted dry ingredients until smooth and divide the batter evenly between the prepared tins.
- Bake in the preheated oven for about 30-35 minutes or until a wooden skewer comes out clean when inserted into the middle of the cakes.
- Remove the cakes from the oven and leave to cool in the tins for 3-4 minutes and then turn out onto a wire cooling rack until completely cold.
- Beat together 50g unsalted softened butter and 3 tablespoons honey or maple syrup until combined. Add 300g cream cheese and mix until smooth.
- Place 1 of the cake layers on a serving plate and spread with half of the cream cheese frosting.
- Top with the second cake and cover the top with the remaining cream cheese. Scatter with the reserved toasted walnuts to serve.
Stella McCartney is a co-founder of Meat Free Mondays
Also delicious:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature