Carrot Cake

This month’s recipe is for carrot cake and, by far, it is the best recipe of the calendar. It is indulgent because of the full fat cream cheese but kind of (not really) healthy because of the carrots and walnuts. Me and my sister made this for our parent’s wedding anniversary as a celebration cake as we knew that it is one of their favourites. I would definitely recommend this recipe for any carrot cake lover as it is easy to execute and packed full of flavour.




For the sponge

  • 225g self-raising flour
  • 1 tsp baking pwoder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1/2 tsp ground mixed spice
  • 1/2 tsp ground ginger
  • 225g soft light brown muscovado sugar
  • grated zest of 1/2 orange
  • 100g walnut pieces
  • 3 medium eggs, beaten
  • 150ml sunflower oil
  • 250g grated carrots

For the filling and topping

  • 200g full-fat cream cheese
  • 50g unsalted butter, softened
  • 150g icing sugar, sifted
  • grated zest of 1/2 orange
  • 2 tsp orange juice

2 round tins greased with butter and the bases lined with greaseproof paper

Preheat the oven to 180C. Sift the flour, baking powder and all the spices into a large mixing bowl. Using a wooden spoon, mix in the sugar, orange zest and nuts followed by the beaten eggs, sunflower oil and grated carrots. When thoroughly combined, divide the mixture between the tins and spread it out evenly. Bake in the preheated oven for about 25 minutes, or until a cocktail stick comes out clean. Turn the cakes out onto a wire rack and leave to cool completely.

To make the filling and topping, beat together all the ingredients with a wooden spoon until very smooth and creamy (we actually used an electric whisk). Spread almost half the mixture on to one of the cakes. Top with the second cake and spread the remaining mixture over the top.


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