8-10
British
Carrot Cake
Allergens: Eggs, Gluten, Milk, Nuts, Peanuts
The classic spiced carrot sponge with a cream-cheese frosting.
Ingredients
- Vegetable oil 450 ml
- Salt 0.5 tsp
- Plain flour 400 g
- Sugar 150 g
- Carrot 500 g
- Butter 100 g
- Cream cheese 200 g
- Eggs 5
- Bicarbonate of soda 2 tsp
- Cinnamon 2 tsp
- Walnuts 150 g
Method
- For the carrot cake, preheat the oven to 160C/325F/Gas 3.
- Grease and line a 26cm/10in springform cake tin.
- Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined.
- Stir in the carrots and walnuts.
- Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
- Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
- Spread the icing over the top of the cake with a palette knife.