Carrot Cake

Carrot Cake

This is a tried and tested recipe, I do sometimes make it with/without raisins and I have also been known to make it into a loaf cake and cupcakes depending on the occasion but regardless of how it’s made it always tastes delicious.

carrot cake close Carrot Cake inside

150g melted butter
150g soft light brown sugar
3 Medium eggs
200g self raising flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp ground cinnamon
½ tsp grated nutmeg
Zest of 1 orange
100g sultanas
200g carrots, peeled and grated (I did this in the Tefal Fresh Express)
100g Walnuts roughly chopped, plus extra to decorate

For the icing:
150g full-fat cream cheese
50g light brown soft sugar
Zest of ½ lemon and a squeeze of juice

 Preheat the oven to 180C and grease and line the bases of 2 x 18cm sandwich tins.

 Put the butter, sugar and eggs into a large mixing bowl and whisk well until the ingredients are combined.

 Sift together the flour, bicarbonate of soda, salt and spices and fold gently into the liquid mixture.  Fold in the remaining ingredients and divide between the tins. Bake for about 30 minutes until a skewer inserted into the middle comes out clean.

Beat together the icing ingredients and refrigerate. When the cakes are cool enough to ice, remove from the tins, top one with half the icing, and then top with the other cake. Ice the top, and decorate with the remaining walnuts.

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