Delia Smith’s Carrot Cake is a timeless classic that’s moist, flavorful, and packed with delicious ingredients like grated carrots, spices, and nuts. Topped with a creamy frosting, this cake is perfect for special occasions or simply as a treat with your afternoon tea.
What is Delia Smith Carrot Cake?
Delia Smith’s Carrot Cake is a moist and spiced cake made with grated carrots, adding natural sweetness and a soft texture. The recipe includes ingredients like walnuts and cinnamon, giving it a nutty and aromatic flavor. It’s typically topped with a rich cream cheese frosting, making it a crowd-pleasing dessert.
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Why You Should Try This Recipe
- Moist and tender texture: Thanks to the grated carrots.
- Flavor-packed: A perfect balance of spices and sweetness.
- Easy to make: Simple steps for a foolproof cake.
- Versatile: Great for birthdays, celebrations, or tea time.
- Customizable: Add your favorite nuts or dried fruits.
Ingredients Needed to Make Delia Smith Carrot Cake
For the Cake:
- Carrots – 200g, finely grated, for moisture and sweetness.
- Plain flour – 175g, the base of the batter.
- Caster sugar – 175g, adds sweetness.
- Vegetable oil – 175ml, keeps the cake moist.
- Eggs – 2 large, for binding the ingredients.
- Baking powder – 1 teaspoon, helps the cake rise.
- Bicarbonate of soda – 1 teaspoon, for an airy texture.
- Cinnamon – 1 teaspoon, adds warmth and spice.
- Walnuts – 50g, chopped, for a nutty crunch (optional).
For the Frosting:
- Cream cheese – 200g, softened, creates a creamy topping.
- Unsalted butter – 50g, softened, adds richness.
- Icing sugar – 100g, for sweetness.
- Vanilla extract – 1 teaspoon, enhances the flavor.
Equipment Needed
- Mixing bowls
- Grater
- Electric mixer or whisk
- 8-inch round cake tin
- Spatula
- Cooling rack
Instructions to Make Delia Smith Carrot Cake
Step 1: Prepare the Cake Tin
- Preheat the oven to 180°C (350°F).
- Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, and cinnamon.
- Stir in the caster sugar and chopped walnuts (if using).
Step 3: Combine the Wet Ingredients
- In another bowl, whisk the eggs and vegetable oil until well combined.
- Add the grated carrots to the wet mixture and mix thoroughly.
Step 4: Make the Batter
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake light.
Step 5: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cake
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Frosting
- Beat the cream cheese and butter together until smooth.
- Gradually add the icing sugar and vanilla extract, mixing until light and creamy.
Step 8: Frost and Serve
- Spread the frosting evenly over the top of the cooled cake.
- Decorate with extra chopped walnuts or a sprinkle of cinnamon, if desired.
What Goes Well With Delia Smith Carrot Cake
- Hot tea or coffee: Complements the sweetness of the cake.
- Whipped cream: Adds an extra layer of indulgence.
- Fresh fruit: Slices of orange or pineapple balance the richness.
- Vanilla ice cream: A creamy contrast to the spiced cake.
- Walnuts or pecans: Extra nuts for garnish.
- Cinnamon sugar: A light dusting for added flavor.
Expert Tips for Making the Best Delia Smith Carrot Cake
- Grate carrots finely: Ensures they blend seamlessly into the batter.
- Don’t overmix: Overmixing can make the cake dense.
- Use room-temperature ingredients: This helps the batter mix evenly.
- Let the cake cool completely: Ensures the frosting won’t melt.
- Toast the nuts: Toasting walnuts enhances their flavor.
- Refrigerate before serving: Chilling the cake makes it easier to slice.
Easy Variations of Delia Smith Carrot Cake
- Add raisins: For a fruity twist.
- Spice it up: Add ground nutmeg or ginger.
- Citrus flavor: Mix orange zest into the frosting.
- Gluten-free option: Use a gluten-free flour blend.
- Layered cake: Double the recipe to make a layered version.
Best Practices to Store Delia Smith Carrot Cake
- Refrigerate properly: Store in an airtight container in the fridge for up to 5 days.
- Freeze the cake: Wrap the unfrosted cake in cling film and freeze for up to 3 months.
- Frosting storage: Store leftover frosting in the fridge in an airtight container.
Best Practices to Reheat Delia Smith Carrot Cake
- Room temperature: Let the cake come to room temperature before serving.
- Microwave: Heat individual slices for 10–15 seconds for a warm treat.
How Can I Make Delia Smith Carrot Cake Healthier?
- Reduce the sugar by 20–30%.
- Use whole wheat flour or a flour blend.
- Replace some of the oil with unsweetened applesauce.
- Add more nuts or seeds for protein and fiber.
Nutrition Value (per serving)
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbohydrates: 35g
Final Words
Delia Smith’s Carrot Cake is a deliciously moist and flavorful treat that’s perfect for any occasion. With its spiced batter and creamy frosting, this cake is sure to become a favorite in your home. Try this recipe today and enjoy the classic taste of carrot cake, perfected!
More By British Baking Recipes
- Mary Berry Almond Mince Pies
- James Martin Mini Cranberry Panettone
- Jamie Oliver Chicken Korma
- Jamie Oliver Chocolate Chip Muffins
Delia Smith Carrot Cake Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Carrot Cake is a moist and spiced cake made with grated carrots, adding natural sweetness and a soft texture. The recipe includes ingredients like walnuts and cinnamon, giving it a nutty and aromatic flavor. It’s typically topped with a rich cream cheese frosting, making it a crowd-pleasing dessert.
Ingredients
For the Cake:
- Carrots – 200g, finely grated, for moisture and sweetness.
- Plain flour – 175g, the base of the batter.
- Caster sugar – 175g, adds sweetness.
- Vegetable oil – 175ml, keeps the cake moist.
- Eggs – 2 large, for binding the ingredients.
- Baking powder – 1 teaspoon, helps the cake rise.
- Bicarbonate of soda – 1 teaspoon, for an airy texture.
- Cinnamon – 1 teaspoon, adds warmth and spice.
- Walnuts – 50g, chopped, for a nutty crunch (optional).
For the Frosting:
- Cream cheese – 200g, softened, creates a creamy topping.
- Unsalted butter – 50g, softened, adds richness.
- Icing sugar – 100g, for sweetness.
- Vanilla extract – 1 teaspoon, enhances the flavor.
Instructions
Step 1: Prepare the Cake Tin
- Preheat the oven to 180°C (350°F).
- Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, and cinnamon.
- Stir in the caster sugar and chopped walnuts (if using).
Step 3: Combine the Wet Ingredients
- In another bowl, whisk the eggs and vegetable oil until well combined.
- Add the grated carrots to the wet mixture and mix thoroughly.
Step 4: Make the Batter
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake light.
Step 5: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cake
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Frosting
- Beat the cream cheese and butter together until smooth.
- Gradually add the icing sugar and vanilla extract, mixing until light and creamy.
Step 8: Frost and Serve
- Spread the frosting evenly over the top of the cooled cake.
- Decorate with extra chopped walnuts or a sprinkle of cinnamon, if desired.
