Carrot Cake Recipe

This super moist carrot cake recipe is simply delicious and a winner any day of the week.

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250g sunflower oil

4 large eggs

225g light brown sugar

200g carrots, peeled & grated

300g self-raising flour

2 tsp baking powder

1 tsp ground mixed spices

1 tsp ground ginger

75g walnuts chopped. Reserve 3 halved for decoration

For the cream cheese icing:

50g butter, room temperature

100g icing sugar

180g full fat cream cheese (small pack)

3 drops of vanilla extract

Preheat the oven to 160 C (fan). Grease a 9” (23cm) baking tin and line the base of the tin with a baking parchment. You can use also 2 deep 8” (20 cm) tins.
In a large bowl, combine all the ingredients for the cake mixture as shown below (cake ingredients list). Spoon the mixture into the cake tin or evenly between the tins if you are using two.
Put the cake tin in the oven and bake for about 45-50 minutes. Or until golden brown (or 35 minutes if you are using two tins of 8”). Transfer to a wire rack to cool.
Make the cream cheese icing. Put into a bowl the butter, cream cheese, icing sugar and vanilla, using a hand or electric whisk until smooth and thoroughly blended.
Halve the cake. Spread half of the cream cheese filling on base half. Sit the other cake halve on top. Spread the remaining cream cheese icing on top. Decorate the top of the cake with the halved walnuts. Enjoy!

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