Foolproof Carrot Cake

This recipe courtesy of Easy Living Magazine

This cake is light with a soft texture.  It is based on a simple pound cake recipe, but the butter is replaced with vegetable oil and a luscious cream cheese and orange icing added on top. Make this in a shallow rectangular brownie tin and serve it cut into squares.

Serves : 12   –   Prep time : 25 mins   –   Cook time : 40 mins

For the cake:
250ml (8 fl oz) vegetable oil; 250g (8oz) caster sugar; finely grated zest of ½ orange; pinch of salt; 3 large free-range eggs, beaten; 250g (8oz) self-raising flour, sifted; 250g (8oz) grated carrot (about 3 large carrots)

For the icing:
400g (1oz) cream cheese (reduced fat, if you prefer); 75g (2 ½ oz) icing sugar, sifted; finely grated zest of ½ orange; 1-2 tbsp orange juice


  1. Heat the oven to 180oC (gas mark 4).  Grease a shallow 20 x 30cm (8 x 12in) cake tin and line the base and sides with baking paper, extending the paper 5cm (2 in) above the edge of the tin, to help remove the cake later.
  2. Place the oil, sugar, orange zest and salt in an electric mixer and mix on medium speed until well beaten.
  3. Transfer the beaten eggs to a jug.  Reduce the speed of the mixer and, with the motor running, gradually add the egg to the mixture, followed by an occasional spoonful of the flour.  Sift over the remaining flour and gently fold in with a large metal spoon until smooth.  Fold in the grated carrot.
  4. Spoon the batter into the tin and smooth the surface. Bake for 35-40 minutes or until golden and firm to the touch. A skewer inserted in the centre should come out clean.
  5. Cool in the tin for 10 minutes, then, using the overhanging baking paper turn the cake out onto a wire rack to cool completely.
  6. To make the icing, use a hand-held electric beater to combine all the ingredients until smooth and light.  Spread over the top of the cake. Cut into 12 squares and serve.

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