We’ve just been at a beautiful wedding and one of Roses friends (who is not a professional cook) made a fabulous 3 tier carrot cake for the wedding cake. It was so delicious and reminded me that carrot cake really is one of the best cakes ever.
Because it’s an oil-based cake, it’s almost impossible for carrot cake to be anything other than tender and moist. This glorious cake is incredibly simple to make and always earns rave reviews. I’ve kept it simple here, but you can add ½ cup raisins and ¼-½ cup chopped walnuts if you wish.
Carrot Cake for a Crowd
Ready in 1¼ hours
Serves 12-16
4 eggs
2 cups raw or white sugar
1 cup neutral oil
3 medium carrots, grated (about 3 cups)
1 cup wholemeal flour
1 cup flour
2 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground ginger
¼ tsp salt
2 tsp baking soda
1 tbsp orange juice
Cream Cheese Icing
1 cup cream cheese (not low-fat)
75g butter, at room temperature
4 cups icing sugar
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