u003cstrongu003eCan I make cupcakes with my Carrot Cake?u003c/strongu003e

Yes, bake in muffin cases at the same temperature for u003cstrongu003e20–25 minutesu003c/strongu003e.

James Martin Carrot Cake - James Martin Recipes

James Martin’s Carrot Cake is everything a classic carrot cake should be: moist, lightly spiced, and packed with texture. Unlike some recipes that can be heavy or oily, James strikes a perfect balance by using oil instead of butter for the sponge (which keeps it soft for days) and adding chopped pecans or walnuts for crunch. The crowning glory is his signature cream cheese frosting—tangy, not too sweet, and whipped until light and silky.

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Why You Will Love This Carrot Cake Recipe:

Incredibly Moist: The use of vegetable or sunflower oil ensures the cake stays tender and doesn’t dry out.
Perfect Spice Blend: A mix of cinnamon, mixed spice, and ginger provides a warm, aromatic kick without overpowering the carrot flavor.
Texture Heaven: Grated carrots and chopped nuts (pecans or walnuts) add a lovely bite to the soft crumb.
Tangy Frosting: The cream cheese topping cuts through the richness of the cake, creating a perfectly balanced bite.

James Martin Carrot Cake Ingredients

For the Cake:
- 250g Self-Raising Flour: Sifted.
- 2 tsp Ground Cinnamon: Essential.
- 1 tsp Mixed Spice: Or Nutmeg/Ginger.
- 1 tsp Bicarbonate of Soda: Helps the rise.
- 400g Caster Sugar: (Golden caster sugar adds a nice caramel tone).
- 350ml Vegetable or Sunflower Oil: Neutral flavor.
- 4 Large Eggs: Free-range.
- 350g Carrots: Peeled and grated (approx. 4 medium carrots).
- 100g Pecans or Walnuts: Roughly chopped.
For the Frosting:
- 225g Full-Fat Cream Cheese: (e.g., Philadelphia), cold.
- 110g Unsalted Butter: Softened.
- 450g Icing Sugar: Sifted.
- 1 tsp Vanilla Extract: Quality extract or bean paste.

How To Make James Martin Carrot Cake

Prep: Preheat your oven to 180°C (350°F) / 160°C Fan. Grease and line two 20cm (8-inch) loose-bottomed sandwich tins (or one deep 23cm tin) with baking parchment.
Mix Dry Ingredients: In a large bowl, mix the flour, cinnamon, mixed spice, bicarbonate of soda, and sugar. Ensure there are no lumps of soda.
Wet Ingredients: In a separate jug, whisk the oil and eggs together until combined.
Combine: Pour the wet ingredients into the dry ingredients. Mix well with a wooden spoon or spatula until you have a smooth, thick batter.
Add Veg & Nuts: Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
Bake: Divide the mixture evenly between the prepared tins. Bake for 35–40 minutes (or closer to 50–60 mins if using one deep tin). The cakes are done when a skewer inserted into the center comes out clean and the tops are springy.
Cool: Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Crucial: The cake must be stone cold before frosting, or the cream cheese will melt.
Make Frosting: Beat the softened butter and cream cheese together until smooth (don’t overbeat or it can become runny). Sift in the icing sugar and add the vanilla. Beat gently until combined and fluffy.
Assemble: Spread half the frosting over one sponge. Place the second sponge on top. Spread the remaining frosting over the top (and sides if you like a rustic look).
Decorate: Finish with extra chopped nuts or a dusting of cinnamon.

Recipe Tips

Grate Wisely: Use the coarse side of a box grater for the carrots. If you grate them too finely, they release too much water and make the cake soggy.
Frosting Stability: If your kitchen is warm, chill the frosted cake for 20 minutes before serving to firm up the cream cheese.
Don’t Overmix Frosting: Cream cheese can turn to liquid if beaten too vigorously. Stop as soon as it’s smooth and combined.
Sultanas: James sometimes adds a handful of sultanas (soaked in orange juice) for extra chewiness, though nuts are the standard.

What To Serve With Carrot Cake?

Carrot cake is a rich, spiced dessert that pairs beautifully with a hot cup of strong coffee or a chai tea latte to highlight the warm notes of cinnamon and ginger. To balance the tangy sweetness of the cream cheese frosting, serve a slice with a dollop of unsweetened crème fraîche or a scoop of vanilla bean ice cream. For an extra touch of indulgence, finish the plate with a drizzle of salted caramel sauce or a scattering of toasted pecans for added crunch.

How To Store Leftovers Carrot Cake?

Fridge: Because of the cream cheese frosting, this cake must be stored in the fridge. It keeps well for 4–5 days.
Freezer: You can freeze the un-iced sponges for up to 3 months. Wrap tightly in cling film.

How To Reheat Leftovers Carrot Cake?

Room Temperature (Best Method): Remove the slice from the fridge 20–30 minutes before serving. This allows the oil-based sponge to soften and the frosting to become creamy rather than waxy.

Microwave (Warm Sponge): Heat a slice for just 10–15 seconds. Note: The cream cheese frosting will soften significantly and may melt into a glaze. This is delicious if you want a warm, pudding-like dessert.
Toaster/Oven (Unfrosted Only): If you haven’t iced the cake yet, you can toast a slice in a dry pan or toaster oven for 1–2 minutes to crisp the edges.

FAQs

Can I use plain flour in my Carrot Cake?

Yes, but you must add 2 ½ tsp of baking powder to get the rise, in addition to the bicarbonate of soda.

Why is my Carrot Cake heavy?

Usually caused by overmixing the batter or grating the carrots too finely (releasing too much moisture).

Can I make cupcakes with my Carrot Cake?

Yes, bake in muffin cases at the same temperature for 20–25 minutes.

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Carrot Cake Nutrition Facts

Calories: ~650 kcal
Total Fat: 40g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 350mg
Total Carbohydrate: 70g
Protein: 6g