Classic Carrot Cake Recipe
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Classic Carrot Cake Recipe 🥕🍰
Prepare a decadent classic carrot cake with a twist, incorporating praline for an extra special touch. This recipe requires a bit more effort but is well worth it for its delicious results.
Ingredients:
- For the cake:
- Vegetable oil, for the tins
- 200g butter, softened
- 200g light muscovado sugar
- 4 eggs
- 150g self-raising flour
- 50g rye or spelt flour (optional – or use a total of 200g self-raising flour)
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp mixed spice
- 250g carrots, trimmed and coarsely grated (about 3 medium)
- 75g raisins or sultanas
- For the praline:
- 75g light muscovado sugar
- 100g pecans
- For the icing:
- 150g butter, softened
- 150g icing sugar
- 340g full-fat soft cheese
- ½ lemon, zested
Method:
- Make the praline: Line a baking tray with parchment paper. Place the sugar and 1 tbsp of water in a saucepan, bringing it to a boil. Reduce the heat and simmer for 1-2 minutes until the sugar starts to caramelize. Add the pecans and a pinch of sea salt, stirring until the nuts are fully coated. Carefully spread the hot pecan mixture onto the tray and leave to set for at least 10 minutes. Break out about 12 whole pecans from the praline for decorating, then chop or smash the remaining praline into small shards. Set aside.
- Prepare the cake batter: Preheat the oven to 180°C/160°C fan/gas mark 4. Oil two 20cm round sandwich tins and line them with baking parchment. Beat the butter and sugar in a bowl for 3 minutes until light and fluffy, then add the eggs, one at a time, until fully incorporated. Fold in the flours, bicarbonate of soda, spices, and a pinch of salt, followed by the grated carrots, raisins, and half of the smashed praline.
- Bake the cake: Divide the batter between the tins and level the surface. Bake for 25-30 minutes, until the sponges are springy to the touch and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the icing: Beat the butter and icing sugar until smooth. Add half of the soft cheese and lemon zest, beating until combined, then add the remaining soft cheese and beat until smooth.
- Assemble the cake: Place one sponge layer, flat-side up, on a cake stand or plate. Spread with a third of the icing and sprinkle with most of the remaining smashed praline. Place the second sponge layer on top, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the reserved whole praline pecans. Chill the cake for 1 hour to set, then slice and serve with any remaining smashed praline as a garnish.
This cake keeps well in an airtight container for up to three days, making it ideal for make-ahead event preparations.
