Carrot Cake

Carrot Cake

AuthorSara Maryam WatsonCategory, , DifficultyIntermediate

Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day

Yields8 Servings
Prep Time1 hrCook Time1 hr 15 minsTotal Time2 hrs 15 mins

 175 g light muscovado sugar
 175 ml sunflower oil
 3 lightly beaten large eggs
 3 medium carrots coarsely grated
 100 raisins
 1 grated zest of an orange
 175 g self-raising flour
 1 tsp bicarbonate of soda
 1 tsp ground cinnamon
 75 g walnuts, shelled and chopped
Frosting
 175 g icing sugar
 8 halves walnut to decorate
 250 g full-fat cream cheese

1

Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.

2

Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.

3

Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.

4

Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.

5

Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack.

6

Beat 175g icing sugar and 250 g full-fat cream cheese – you want the icing about as runny as single cream.

7

Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Ingredients

 175 g light muscovado sugar
 175 ml sunflower oil
 3 lightly beaten large eggs
 3 medium carrots coarsely grated
 100 raisins
 1 grated zest of an orange
 175 g self-raising flour
 1 tsp bicarbonate of soda
 1 tsp ground cinnamon
 75 g walnuts, shelled and chopped
Frosting
 175 g icing sugar
 8 halves walnut to decorate
 250 g full-fat cream cheese

Directions

1

Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.

2

Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.

3

Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.

4

Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.

5

Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack.

6

Beat 175g icing sugar and 250 g full-fat cream cheese – you want the icing about as runny as single cream.

7

Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Carrot Cake

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