Classic Carrot Cake Recipe | Cupcake Jemma

Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.

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Tin Size:

My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.

Β For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts – I use a mixture of Walnuts and Pecans
175g Carrots

For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar

Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:

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