A soft and flavorful carrot cake made with fresh carrots, warm spices, and a hint of orange zest, baked to perfection.
Carrot cake is a quintessential classic of British baking, blending the sweetness of carrots with warm spices and a soft, moist texture. Root vegetables have long been a staple in British cuisine, and carrots shine brilliantly in this timeless dessert.
This recipe is straightforward, requiring simple ingredients and minimal equipment—a blender and a couple of mixing bowls will do. Perfect for an afternoon tea or as a comforting treat, this carrot cake encapsulates the rustic charm and flavor-rich traditions of British baking.
Ingredients
Method
- Preheat the Oven
- Preheat your oven to 340°F (170°C).
- Mix Dry Ingredients
- In a large mixing bowl, combine the flour, cinnamon, baking powder, and baking soda.
- Prepare the Carrots
- Peel and grate the carrot, then mix it with half of the dry ingredients to coat evenly.
- Blend Wet Ingredients
- In a separate bowl, use a blender or whisk to mix the sugar and olive oil until smooth.
- Add one egg, a pinch of salt, and the remaining dry ingredients. Blend until combined.
- Combine Mixtures
- Add the carrot mixture to the wet batter, along with the second egg, and blend again until smooth and well combined.
- Prepare the Baking Pan
- Grease a baking pan with butter or line it with parchment paper. Pour the batter into the pan.
- Bake the Cake
- Bake for 30–50 minutes, depending on the size and shape of the pan. Test for doneness with a wooden skewer—it should come out clean.
- Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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