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Delia Smith Carrot Cake Recipe

Delia Smith Carrot Cake Recipe

Delia Smith's carrot cake recipe is wonderfully moist, warmly spiced, and topped with a proper tangy cream cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 440
Ingredients Method Notes

Ingredients
  

  • Cake:
  • 250 ml vegetable oil
  • 200 g soft light brown sugar
  • 3 large eggs
  • 250 g self-raising flour
  • 1½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • A pinch of salt
  • 250 g carrots coarsely grated
  • 75 g walnuts roughly chopped (optional)
  • Cream Cheese Frosting:
  • 200 g full-fat cream cheese room temperature
  • 100 g unsalted butter softened
  • 300 g icing sugar sifted
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Grease and line two 20cm tins.
  2. Whisk together oil, sugar and eggs.
  3. Sift in flour, bicarbonate of soda, cinnamon and salt. Fold until just combined.
  4. Fold in grated carrot and walnuts, if using.
  5. Divide between tins and bake for 30–35 minutes until a skewer comes out clean.
  6. Cool completely on a wire rack.
  7. Beat butter alone, then add cream cheese, icing sugar and vanilla for the frosting.
  8. Sandwich and top the cooled sponges with the frosting.

Notes

Grate the carrots coarsely for the best texture.
Use full-fat cream cheese for a frosting that holds its shape.
Don't squeeze moisture from the carrot; it's what keeps this cake moist.
Cool sponges completely before frosting.
Freeze the unfrosted sponge for up to 3 months.