Carrot Cake

So its January which means everyone and his mum are doing some sort of diet, detox or destress, something to try and be a bit healthier. For my own part I have decided to take part in the ‘Worlds Biggest Juice Detox’ basically living a week on juices made from fruit and vegetables so my phillips juicer will be getting its own work out, so far its going well but I am definitely missing food. If you would rather still have your cake and eat it then maybe this carrot cake will help kick start your healthy new year. I have baked it in my mini bundt pans and it makes 12 (which are 3-inches in diameter) but it can also be cooked in regular tins and this mixture would make a nice deep 8 inch cake.

Carrot Cake

280g plain flour
2 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
200g caster sugar
200g light brown sugar
300ml vegetable oil
4 large eggs
zest of 1 large orange
320g grated carrot (about 4 carrots)
150g currants

Cream Cheese Glaze

150g cream cheese
350g icing sugar
2 tbsp milk
1 tsp vanilla bean paste

Preheat the oven to 180C and grease the mini bundt pans. I prefer using a spray grease for greasing tins, its faster, easier and with tins like bundts better for getting a good coating. You can now get these sprays at most supermarkets and its well worth trying. Dust the tins with flour and tip out any excess.

To make the cake mix the flour, baking soda, salt, and spices together in a large bowl and set aside. In a medium bowl whisk the eggs, sugars, oil and orange zest together until combined and smooth, then pour onto the flour mixture and mix together along with the grated carrot and currants.

Fill the bundt moulds about 3/4 full and bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean and the cake springs back when gently pressed.

Allow the cakes to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely. Whilst cooling make the cream cheese glaze by placing all the ingredients together into a bowl and whisking together until smooth. To decorate the cakes spoon or pipe the glaze onto the cakes and finish with a little grate of orange zest.

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11 Responses to Carrot Cake

  1. Jacqueline says:

    I like the minature nature of these cakes. It makes them even more appealing.

  2. bakingaddict says:

    These look great. I just remembered I have a mini bundt pan I haven’t used yet. Perfect time to get it out I think :)

  3. Bebejax says:

    I too have an unused little bundt tin – perfect! But keep up the juicing, you’ll find it quite addictive in the end!

  4. I would definitely rather have my cake and eat it! And will be pretending to myself that this carrot cake is almost as healthy as it’s detox juice cousin.

    Love your little bundt pans btw – so cute!

  5. Francesca says:

    Thank you for the recipe Edd. I think I will be making these :) Any advice/recommendations as to where to get mini bundt tins from? Good luck with your juicing detox. Happy New Year.

  6. Laura says:

    I’d juice that cake and eat it x

  7. Kezia says:

    I just had to comment as I am (supposedly!) living only on juices this week like you. My cravings for sweet things haven’t been helped by the amazing recipes in your book, which I got for christmas and absolutely love!

  8. Fantastic!! The mini individual cakes is a great idea, will encourage me to make more cakes. Thanks!

  9. Fe says:

    Just looking at your recipe – looks delicious! Is baking soda the same as bicarbonate of soda? Thanks

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