| title | Classic Carrot Cake | |||
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| date | 2022-02-20 |
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 1 hr 30 mins
- 🍽️ Servings: 8?
For the cake
- 450ml vegetable oil
- 400g plain flour
- 2 tsp bicarbonate of soda
- 400g sugar
- 5 free-range eggs
- ½ tsp salt
- 2½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 525g carrots, grated
- 150g shelled walnuts, chopped
For the icing
- 200g cream cheese
- 150gcaster sugar
- 100g butter, softened
For the cake
- Preheat the oven to 180C/160C Fan/Gas 4.
- Grease and line a 26cm/10in springform cake tin.
- Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts and spices.
- Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
- Take the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
For the icing
- Beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
- Spread the icing over the top of the cake with a palette knife.