Here is the best moist carrot cake recipe that we could find. It is moist, with a slight orangey tang. The topping is creamy, sweet and citrusy, but not at all greasy.
We served this to some friends of ours whose children don't like carrot cake. They all came back for seconds.....
I love carrot cake in the Autumn in particular. It reminds me of autumn leaves with its beautiful rich orangey-brown colour.
This carrot cake is good to freeze prior to topping, so if you do grow your own, or a friendly neighbour gives you a bag of fresh carrots, make a batch of carrot cake for the freezer.
I have tried to modify this moist carrot cake recipe to make individual carrot cake buns. However, it doesn’t really work very well. I think a carrot cake needs to be a full size cake to maintain its moisture level.
It is important for the carrots and the dried fruit to be as fresh and juicy as possible in order to keep the cake moist.
If you think your raisins have been in the cupboard for rather a long time, either ditch them and replace them with nice plump juicy ones, or try refreshing them by soaking them in orange juice overnight.
Finally, this carrot cake will keep well for a few days in an airtight container. In fact it is better left for a day before eating.
Time: 1 1/2 hours
Makes 12-16 servings
For the Cake
225g (1 1/4 cup) plain flour
generous 3/4 tsp baking powder
1 3/4 tsp baking soda
225g (1 1/4 cup) self-raising flour
1 tsp bicarbonate soda
85g (1 scant cup) pecan nuts
1 medium orange
115g (3/4 cup) raisins
1 rounded tsp ground cinnamon
175g (1 cup) soft dark brown sugar
175ml (3/4 cup) sunflower oil
280g (2 cups packed) grated carrots
For the Frosting
75g (1/3 cup + 1 tbsp) unsalted butter
75g (1/3 cup + 2 tbsp) icing sugar or powdered sugar
150g (3/4 cup) full fat soft/cream cheese
1 1/2 tsp lemon juice
zest of 1 1/2 oranges
I like carrot cake on its own for an afternoon snack with a cup of tea.
Sometimes we bake this moist carrot cake recipe as part of an autumn afternoon tea spread, in which case, I would serve it with pikelets.
As for tea to serve with carrot cake I would recommend Earl Grey as its delicate perfume works well with carrot cake. Or alternatively the smoky aroma of Lapsang Souchong works very well with carrot cake.