Carrot Cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 26cm tin
Ingredients
Cake
- 250ml vegetable oil
- 400g plain flour
- 1½ tsp bicarbonate of soda
- 575g sugar
- 4 free-range eggs
- 2½ tsp ground cinnamon
- 500g carrots (grated)
- 100g shelled walnuts, chopped
Cream Icing
- 250ml vegetable oil
- 400g plain flour
- 1½ tsp bicarbonate of soda
- 575g sugar
- 4 free-range eggs
- 2½ tsp ground cinnamon
- 500g carrots (grated)
- 100g shelled walnuts, chopped
- 200g cream cheese
- 150g caster sugar
- 100g butter, softened
Method
- STEP 1For the carrot cake, preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 26cm/10in cake tin.
- STEP 2Mix 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.
- STEP 3Spoon the mixture into the cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
- STEP 4For 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.
