Classic Carrot Cake Recipe

Impress your guests with this wonderful Classic Carrot Cake.  It is so lovey to look at, so moist and flavorful, plus the cream cheese icing is also light and fluffy.  I love carrot cake with fluffy cream cheese frosting.  I think it is absolutely beautiful!

The recipe, comments, and photos are by Ellen Easton 2013 – All Rights Reserved.  Check out more of Ellen Easton’s Tea Travels™ articles and recipes.  Ellen also features this recipe in her Children’s Afternoon Tea Party Menu.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

 

 

Classic Carrot Cake

 

 

Classic Carrot Cake Recipe:

Classic Carrot Cake Recipe

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: makes 8 servings

Ingredients:

3/4 cup firmly-packed light brown sugar
1/4 cup superfine sugar
1 cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
1 level tablespoon nonfat, plain Greek yogurt
1 orange, finely-grated zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups self-rising flour
2 cups of grated carrots
3/4 cup chopped walnuts (optional)
Cream Cheese Icing (see recipe below)
Optional Toppings: Sprinkles, Sanding Sugar

 

Instructions:

Preheat oven to 350 F.  Prepare one (1) round 8-inch cake pan with vegetable baking spray.  Dust with granulated sugar to coat the bottom and sides of the cake pan.

In a large mixing bowl, beat together the brown sugar, superfine sugar, vegetable oil, eggs, vanilla extract, and yogurt.  Stir in the orange zest, cinnamon, and ginger. Sifting the flour over the bowl while gently folding into the mixture.  Fold in by hand the carrots and walnuts.

Pour the batter into the prepared cake pan.  Bake approximately 60 to 75 minutes.  The cake is ready to remove from the oven when a toothpick placed into the center of the cake comes out clean.

Remove from oven, let cake cool on a wire rack for 5 minutes, and then turn cake out of the cake pan onto the wire rack to cool completely.

Prepare Cream Cheese Icing; set aside until ready to use.

Once the cake is cool, you may cut it into desired bite-size portions. Small cookie cutters are great to use to cut out shapes of your choice.

Frost with the prepared Cream Cheese Icing and decorate with sprinkles or colored sanding sugar.

Makes 8 servings.

 

Cream Cheese Icing:
7 ounces cream cheese, softened
1 teaspoon fresh-squeezed lemon juice
2/3 cup powdered (confectioners' sugar), sifted

In a large bowl, beat together the cream cheese, lemon juice, and powdered sugar until smooth.

Yields enough frosting for one 8-inch cake.

 


 

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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.


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Categories:

Carrots    Heirloom Recipes    Tea Cakes    Tea Travels™ Cakes   

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