Welcome back to my baking blog…
So I came across this recipe the other day and decided to make it, I love carrot cake especially with a cream cheese icing. This cake is filled with grated carrot, sultanas and walnuts. It is flavoured with mixed spice, ground cinnamon and ground ginger. I decided to decorate mine with sweetie carrots, alternatively chocolate carrots can be used or made with coloured icing.
225ml sunflower oil
225g light brown sugar
225 SR flour
1tsp bicarbonate of soda
1 and 1/2tsp mixed spice, ground cinnamon and ground ginger
200g grated carrot
75g walnuts, roughly chopped
125g soft spread
1tsp vanilla extract
200g full-fat cream cheese
200g icing sugar
1.Preheat the oven to 170°C/gas mark 3. Grease and line 2 8in loose-bottom round cake tins with greaseproof paper circles.
2.Put the oil, sugar and eggs in a large mixing bowl with an electric hand mixer until smooth.
3.Sieve into the mixture, the flour, soda and spices.
4.Mix and then add the carrots, sultanas and walnuts (leave a handful of walnuts aside).
5.Transfer the mixture evenly into the prepared tins and bake for 1 hour and 10 minutes or until well risen and a skewer comes out clean.
6.Leave to cool on a wire rack. After 5 minutes, remove from the tins.
7.To make the icing, beat the soft spread with the vanilla. Mix in the cream cheese and then sieve the icing sugar. Carefully mix until the sugar has dissolved, then use an electric hand mixer until smooth and fluffy.
8.Place one cake onto a cake board/cake stand/plate, spread with icing and sprinkle a handful of walnuts over the top. Sandwich the other cake over the top. Spread icing on the top of the cake.
9.Decorate with carrot decorations or more chopped walnuts.