Carrot Cake (Carrot and Sweet Potato Cake)
- Self Raising flour, 180gms (you can substitute with 170gms Regular All Purpose Flour + 10gms of Baking Powder)
- Salt, ¼ tsp (Self raising flour in the UK unlike the US doesn’t have salt added to it. Skip the salt here, if you are using US self raising flour)
- Baking Soda/Soda Bicarbonate, ½ tsp
- Vanilla Extract, 1 tsp (RA doesn’t, I do)
- Ground Cinnamon, 1 tsp (or if allergic to cinnamon smell or taste or the idea of using spices in a cake, skip both cinnamon and nutmeg and just increase vanilla extract to 1 tbsb)
- Grated Nutmeg, ½ tsp (I have stopped using this one)
- Eggs, 2 large
- Flavourless Vegetable Oil, 150ml
- Soft Brown Sugar, 200gms (or dark brown sugar or demerara sugar or regular old white sugar….I almost always use Demerara sugar as that is our normal sugar in the house for tea, coffee etc and I hate buying specific ingredients for a single recipe unless I absolutely have to. Back home in India I used to make this with plain white sugar most of the time and the cake is absolutely fine using it)
- Carrots, peeled and grated and then weighed, 300gms (when using sweet potatoes – I use 150-200gms of carrots and make up the balance with grated sweet potatoes, ensure both are freshly grated)
- Orange zest from 1 orange (optional)
- Walnuts or Pecans, roughly chopped/crushed, 75gms (optional)
- Raisins, 100gms (optional)
Preheat the oven to 150ºC. Oil and line the 5X9 inch loaf tin or an 8 inch round tin with grease proof paper. (Rachel Allen’s recipe specifies using a loaf tin, but I use a round tin as it makes it look more like a cake and not bread)
In a bowl, sift and whisk together flour, salt, baking soda, cinnamon and nutmeg.
In a large bowl, whisk together the eggs, oil, brown sugar and vanilla extract.
Stir grated carrots, sweet potatoes and orange zest into the wet ingredients until evenly coated. If you are using nuts and/or raisins, stir them in at this time as well.
Fold in the dry ingredients into wet just until no floury bits remain.
Pour the batter into prepared pan, smooth the surface and bake for 60 to 75 minutes, until a skewer inserted into the center comes out batter-free.
Let cool in the pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a wire rack.
The cake keeps at room temperature for a few days, and longer in the fridge. It’s even “moister” on the second day.