Menu
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.
•1 ¾ cups (200 g) all-purpose flour
•½ tsp ground cinnamon
•½ tsp baking powder
•1 tsp baking soda
•8.8 oz (250 g) carrots, grated (about 1 large carrot)
•1 cup (200 g) sugar
•⅔ cup (150 ml) olive oil (or any neutral vegetable oil)
•2 large eggs
•1 pinch of salt
•1 orange, zest only
Step 1: Preheat the Oven
1.Preheat your oven to 340°F (170°C).
Step 2: Mix Dry Ingredients
2. In a large mixing bowl, combine the flour, cinnamon, baking powder, and baking soda.
Step 3: Prepare the Carrots
3. Peel and grate the carrot, then mix it with half of the dry ingredients to coat evenly.
Step 4: Blend Wet Ingredients
4. In a separate bowl, use a blender or whisk to mix the sugar and olive oil until smooth.
5. Add one egg, a pinch of salt, and the remaining dry ingredients. Blend until combined.
Step 5: Combine Mixtures
6. Add the carrot mixture to the wet batter, along with the second egg, and blend again until smooth and well combined.
Step 6: Prepare the Baking Pan
7. Grease a baking pan with butter or line it with parchment paper. Pour the batter into the pan.
Step 7: Bake the Cake
8. 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.
Step 8: Cool and Serve
9. 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.
