Carrot Cake

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Carrot Cake

For the carrot cake
450ml/16fl oz vegetable oil
400g/14oz plain flour
2 tsp bicarbonate of soda
550g/1lb 4oz sugar
5 free-range eggs
½ tsp salt
2½ tsp ground cinnamon
525g/1lb 3oz carrots, grated
150g/5½oz shelled walnuts, chopped
For the icing
200g/7oz cream cheese
150g/5½oz caster sugar
100g/3½oz butter, softened

Method

Preheat the oven to 160C/325F/Gas 3 the grease and line a 25cm/10in spring form cake tin.

Combine all of the ingredients for the, except the carrots and walnuts, together in a bowl then stir in the carrots and walnuts.

Spoon the mixture into the greased 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 allow to cool for 10 minutes before carefully removing the cake from the tin. Leave the cake to cool completely on a wire rack. While the cake is cooling, beat the cream cheese, caster sugar and butter together in a bowl until light and fluffy. Spread the icing over the top of the cake with a palette knife.

Products used
Master Class Non-Stick 25cm Spring Form Cake Pan
Colourworks Large Green Melamine Two Tone Mixing Bowl
Kitchen Craft Stainless Steel 14cm Four Sided Box Grater
Kitchen Craft Beech Wood 40cm Spoon
Sweetly Does It Stainless Steel Cake Tester
Master Class Non-Stick 46cm x 26cm Cooling Tray
Colourworks Medium Green Melamine Two Tone Mixing Bowl
Sweetly Does It Palette Knife