Carrot Cake

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Ingredients:

325g Light Brown Sugar

4 eggs

320ml Vegetable Oil

520g Self-raising Flour

350g Grated Carrot

50g Chopped Walnuts

50g Raisins

1/2 tsp Bicarbonate of Soda

1 tsp Mixed Spices

1tsp Cinnamon

 

Butter Icing:

500g Icing Sugar

100g Cream Cheese

50g Unsalted Butter

 

Method:

Line three circular 17cm cake tins and preheat the oven to 180 degrees.

Grate the carrots and chop the walnuts into small pieces and leave to one side.

 

1.    Start by mixing the light brown sugar, oil and eggs using an electric whisk until smooth.

2.    Next add in the grated carrots, chopped walnuts and raisins and mix until thoroughly combined.

3.    Now sift in the self-raising flour and bicarbonate of soda.

4.    Continue to mix the ingredients together so the mixture is smooth and all the flour lumps are removed.

5.    Finally add in the mixed spices and cinnamon.

6.    Having made your cake mix, separate the mixture into the three prepared cake tins from earlier.

7.    Bake the cakes in the oven for 30 minutes until golden brown and cooked throughout.  

8.    Leave the cakes to cool on a wire rack whilst you prepare the butter icing.

9.    Start by sifting the icing sugar into the bowl followed by adding the cream cheese and butter.

10.  Mix on a slow speed to avoid ending up with icing sugar all over the work surfaces!

11.  Continue to mix the ingredients to form a smooth, fluffy butter icing.

12.  Once prepared, use the butter icing to sandwich the sponges together and then use the icing to cover the outside and top of the cake.

13.  After icing the cake, transfer the remaining butter icing into a piping bag to decorate the cake.

14.  Finish the cake by sprinkling chopped walnuts over the top and around the bottom of the cake and dusting cinnamon over the top.

 

Enjoy x