• Sarah L Samuels

Carrot Cake with Orange Blossom Water & Cream Cheese Icing

This is a cake I have made lots of times but not since I closed my cafe and seeing the Signature challenge on the Bake Off this week made me dust off my notebook and make it again.



It’s a delicious carrot cake filled with orange blossom water cream cheese icing - I had forgotten how good it was!!

Jump to recipe

Pre-heat the oven to 170 degrees centigrade (150 fan) then grease and line three 8” cake tins.


Put the vegetable oil, eggs and vanilla extract in the bowl of a standmixer and whisk together.



Add the sugar, flour, bicarbonate of soda, mixed spice, ginger, cinnamon, orange zest, carrots, pecans and sultanas to the egg mixture.


Mix until fully incorporated.



Divide the mixture equally between the three tins.



Place in the pre-heated oven for 20-25 minutes or until a skewer comes out clean.



Leave to cool in the tins.



Next to make the icing cream the butter and icing sugar with the orange blossom water until light and fluffy.



Finally add the cream cheese so it is just incorporated- do not over mix or the icing will become too wet.



Take one of the cakes and place on a cake board, plate or stand you wish to serve it on.

Spread 1/3 of the icing on the cake, then place the next cake on top and spread with another 1/3 of icing.


Place the top layer on the cake and spread with the rest of the icing.


Decorate with crushed or whole pecans, make some carrot shapes or leave plain.




Ingredients

Cake

275g Vegetable Oil

3 Large eggs

1tsp Vanilla extract

275g Soft brown sugar

275g Self raising flour

1/2 tsp Ground Mixed spice

1/2 tsp Ground ginger

1 1/2 tsp Ground Cinnamon

1 tsp Bicarbonate of soda

Zest of an orange

300g Grated carrot

80g Chopped pecan nuts

100g Sultanas

Icing

150g Soft unsalted butter

150g Sieved Icing sugar

320g Tub Cream cheese

1 tsp Orange blossom water

50g Crushed pecans to decorate (optional)


Method

  1. Pre-heat the oven to 170 degrees centigrade (150 fan).

  2. Grease and line three 8” cake tins.

  3. Put the vegetable oil, sugar, eggs and vanilla extract in the bowl of a standmixer and whisk together.

  4. Add the flour, bicarbonate of soda, mixed spice, ginger, cinnamon, orange zest, carrots, pecans and sultanas and mix until fully incorporated.

  5. Divide the mixture equally between the three tins and place in the pre-heated oven for 20-25 minutes or until a skewer comes out clean.

  6. Leave to cool in the tins.

  7. Next to make the icing cream the butter and icing sugar with the orange blossom water until light and fluffy.

  8. Finally add the cream cheese so it is just incorporated.

  9. Take one of the cakes and place on a cake board, plate or stand you wish to serve it on.

  10. Spread 1/3 of the icing on the cake, then place the next cake on top and spread with another 1/3 of icing.

  11. Place the top layer on the cake and spread with the rest of the icing on the top and down the sides.

  12. Decorate with crushed pecans, make some carrot shapes or leave plain.



Download recipe

CarrotCake
.pdf
Download PDF • 141KB

Sarah’s extra slice……


You could use walnuts instead of pecan nuts if you prefer.


You can buy ready made carrot shapes in most supermarkets to decorate if required.


I used Orange blossom water in my icing but you could use vanilla extract if you don’t have any.



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