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Hairy Bikers Carrot Cake

Hairy Bikers Carrot Cake recipe
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This moist and flavorful carrot cake features a tender crumb infused with warm spices, studded with walnuts and raisins, and topped with a rich, tangy cream cheese frosting. It’s a classic dessert that balances sweetness with earthy carrots for a satisfying treat.

Ingredients

Scale
  • For the cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil (such as canola or sunflower oil)
  • 1 1/2 cups carrots, finely grated (about 2 medium carrots)
  • 1/4 cup walnuts, chopped (optional)
  • 1/4 cup raisins (optional)
  • For the cream cheese frosting:
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal. This step is crucial for even baking and a clean release.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until fully combined. Sifting or whisking aerates the dry ingredients, which helps create a light cake texture and evenly distributes the leavening agents.
  3. In a large mixing bowl, combine 1/2 cup granulated sugar and 1/2 cup packed light brown sugar. Use a whisk or electric mixer on medium speed to break up any lumps in the brown sugar, ensuring a smooth mixture. This dual-sugar blend adds depth of flavor and moisture to the cake.
  4. Add 2 large eggs to the sugar mixture and beat on medium-high speed for 2-3 minutes until the mixture is pale, thick, and slightly increased in volume. This step incorporates air, which contributes to the cake’s rise and tender crumb. Avoid overbeating, which can lead to a dense texture.
  5. Gradually drizzle in 1/2 cup vegetable oil while continuing to mix on medium speed until fully emulsified and smooth. The oil should be fully incorporated with no separation; this ensures a moist cake that stays soft even after cooling. Scrape down the sides of the bowl as needed.
  6. Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing just until no flour streaks remain. Overmixing at this stage can develop gluten and result in a tough cake, so stop as soon as the batter is combined.
  7. Using a rubber spatula, gently fold in 1 1/2 cups finely grated carrots, 1/4 cup chopped walnuts (if using), and 1/4 cup raisins (if using) until evenly distributed. Folding preserves the batter’s aeration and prevents deflation. The carrots should be finely grated to blend seamlessly into the batter.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
  9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edges and invert it onto the rack to cool completely for at least 1 hour. Cooling prevents the frosting from melting and allows the cake to set properly.
  10. While the cake cools, prepare the frosting: In a medium bowl, beat 4 ounces room-temperature cream cheese and 1/4 cup room-temperature unsalted butter with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Room temperature ingredients blend easily without lumps.
  11. Add 1 cup sifted powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of fine sea salt to the cream cheese mixture. Start mixing on low speed to avoid sugar clouds, then increase to medium-high and beat for 2-3 minutes until light and fluffy. Scrape the bowl halfway through to ensure even mixing.
  12. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. For a decorative touch, create swirls or a smooth finish. If the cake is warm, the frosting will slide off, so patience is key here.
  13. Let the frosted cake sit at room temperature for 30 minutes to set the frosting before slicing. Use a sharp knife dipped in hot water for clean cuts. Serve immediately or store as directed in the notes for best texture and flavor.

Notes

Storage: Store the frosted cake covered in the refrigerator for up to 5 days. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature before frosting. Reheating is not recommended for this dessert, as it is best served at room temperature or slightly chilled.

Nutrition

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Find it online: https://britishrecipes.uk/hairy-bikers-carrot-cake/