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My carrot cake

By Joe0088 (GoodFood Community)
Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8
Double layer loaf tin carrot cake.
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Ingredients

Cake mixture

  • 130g self-raising flour
  • 170g carrots
  • 50g Walnuts
  • 150g Caster sugar
  • 2 Eggs
  • 1/2 Cup of oil
  • 1/2tsp Baking soda
  • 3/4tsp Baking powder
  • 3/4tsp Ground cinnamon
  • 1/4tsp Salt
  • 1tsp Vanilla escence

Cake icing

  • 130g self-raising flour
  • 170g carrots
  • 50g Walnuts
  • 150g Caster sugar
  • 2 Eggs
  • 1/2 Cup of oil
  • 1/2tsp Baking soda
  • 3/4tsp Baking powder
  • 3/4tsp Ground cinnamon
  • 1/4tsp Salt
  • 1tsp Vanilla escence
  • 55g Soft butter
  • 250g Mascaponi cheese
  • 100g Icing sugar
  • 1tsp Vanilla escence
  • A few walnut halves for decoration

Method

  • STEP 1
    Warm the oven to 180 fan Mix eggs,sugar, vanilla and oil. I use a blender. Then add flour, baking soda, baking powder, salt, ground cinnamon and mix. Chop the walnuts and shred the carrots then add these to the mixture.
  • STEP 2
    Butter and line a loaf tin, then add the mixture. Bake for approx 40min or until a scewer is inserted and comes out dry. Leave to cool before taking out of the tin.
  • STEP 3
    To make the icing. Put all the ingredients in bowl and mix until it's smooth and nice and thick. I use an electric whisk.
  • STEP 4
    Slice the cake into two and spread the icing evenly between the top and bottom, then dress the top with walnut halves.

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Overall rating

Rating: 4 out of 5.1 rating
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