Carrot cake
Item 1 of 1
- Petit four
- 24
- 45 minutes
Everyone loves carrot cake, whether for tea or dessert. This moist and delicious carrot cake recipe from Nathan Outlaw is simplicity itself and is served as a petit four.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Food mixer
- Piping bags
- Shallow baking tray
Method
1
Preheat the oven to 200°C/gas mark 6
2
To begin the cake, cream together the oil and brown sugar using a food mixer or electric beaters
- 425g of soft brown sugar
- 325ml of vegetable oil
3
Sift in the flour, salt and cinnamon. Add the eggs and stir gently until well blended
- 300g of plain flour
- 1 tsp salt
- 10g of ground cinnamon
- 4 eggs
4
Toast the walnuts on a baking sheet in the oven, then roughly chop. Fold the finely grated carrot and chopped walnuts into the cake mixture
5
Turn the oven down to 160°C/gas mark 3. Spoon the cake mixture into a large, shallow baking tin and cook the cake for 30 minutes. Cool in the tin before turning out and cutting into small oblong bars
6
Meanwhile, to make the icing, beat the softened butter together with the cream cheese using the food mixer. Gradually add the icing sugar and beat until well blended. Chill until ready to use
- 100g of butter
- 200g of cream cheese
- 150g of icing sugar
7
Put the icing into a piping bag and pipe 3 mounds onto each piece of carrot cake
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