Carrot cake

Makes 2 layer cake or approx. 12 cupcakes

  • 200g light brown sugar
  • 2 eggs
  • 200ml sunflower oil
  • 200g flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon plus extra to decorate
  • Half tsp ground ginger
  • Quarter tsp salt
  • Half tsp vanilla extract
  • 200g carrots peeled and grated
  • 75g shelled walnuts, chopped plus extra whole to decorate

Icing

  • 300g icing sugar, sifted
  • 50g butter at room temperature
  • 125g cream cheese, cold

 

  1. Preheat the oven to 170 deg C, 325 deg F, gas 3
  2. Whisk together the sugar, eggs and oil
  3. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt and continue to whisk until well mixed
  4. Stir in the carrots and walnuts by hand until it is a consistent mixture
  5. Spoon the mix into prepared tins (greased and lined with greaseproof paper) or cake cases
  6. Bake in the preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched gently
  7. Leave the cakes to cool for around 10 minutes then turn on to a cooling rack to cool completely
  8. For the icing, slowly mix together the sugar and butter until the mixture comes together. Don’t whisk too fast or you and your kitchen will be covered in sugar dust!
  9. Add the cream cheese and turn the mixer up to a medium/high speed and the icing is light and fluffy (this will take at least 5 minutes but don’t overbeat it or it will go runny
  10. When the cakes are completely cool.

If you have made cupcakes, put a large spoon of icing, a walnut and a sprinkling of cinnamon on each one.

If you have made a large cake, put icing between the two layers and on top and decorate the top with walnuts and cinnamon.

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