It’s been a while since we’ve shared one of our Coach House recipes with you, so today Matt’s agreed to hand over his carrot cake recipe. This cake has featured on our ‘cake of the day’ special for the past few years, but due to popular demand, it has found its way on to our main dessert menu.
We welcome you all to try the recipe at home yourselves and please let us know how you get on. Good Luck!
Coach House carrot cake
Ingredients (serves 8)
- 525g carrots
- 150g walnuts
- 200g cream cheese
- 150g caster sugar
- 100g butter
- 400g plain flour
- 550g sugar
- 5 free-range eggs
- ½ tsp salt
- 2½ tsp cinnamon
- 2 tsp baking soda
- 450ml vegetable oil
Carrot cake recipe
Preheat the oven to 180C/160C Fan.
Grease and line your cake tin in preparation.
- Chop the walnuts, grate the carrots and beat the eggs.
Add your flour, sugar, eggs, salt, cinnamon, baking soda & oil into a bowl and mix well.
- Add in the chopped walnuts and grated carrots to your mix and stir until well combined.
Spoon the mixture into the cake tin (ideally 10inch) and bake for 1 hour 15 minutes.
Use a clean skewer to check if the cake is done; if the skewer comes out clean the cake is cooked
When ready, remove the cake from the oven and set aside to cool before removing from the tin and setting on a cooling rack.
Icing & serving
Whisk the cream cheese (200g), caster sugar (150g) and softened butter (100g) together in a bowl until fluffy.
Wait until the cake is cool, then spread the icing evenly over the top of your cake.
- Serve on its own, with thick double cream, or a scoop of ice-cream. Drizzle a bit of your favourite sauce on top for something a little extra special.
Enjoy! Please send us across any photos of your masterpieces to firstname.lastname@example.org!
If you don’t fancy getting your hands dirty, book a table with us today