95 MIN

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: British
Ingredients: 450 ml vegetable oil; 400 g all-purpose flour; 2 tsp baking soda; 450 g sugar; 5 eggs; 1/2 tsp salt; 2 tsp cinnamon; 500 g carrots (grated); 150 g walnuts (roughly chopped); 200 g cream cheese (for icing); 150 g superfine sugar (for icing); 100 g butter (softened; for icing)

Moist British carrot and walnut cake with cream cheese icing.

vegetarianbakedeuropeandessertsweetcomfort-food

Ingredients

450 mlvegetable oil
400 gall-purpose flour
2 tspbaking soda
450 gsugar
5eggs
1/2 tspsalt
2 tspcinnamon
500 gcarrots, grated
150 gwalnuts, roughly chopped
200 gcream cheese, for icing
150 gsuperfine sugar, for icing
100 gbutter, softened; for icing

Method

1
Preheat the oven to 160°C / 325°F / Gas 3. Grease and line a 26cm springform cake tin.
2
Put the oil, flour, baking soda, sugar, eggs, salt and cinnamon in a large bowl and mix until well combined. Stir in the grated carrots and walnuts.
3
Spoon the batter into the prepared tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean.
4
Remove from the oven and cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
5
Make the icing: beat the cream cheese, superfine sugar and softened butter together in a bowl until light and fluffy.
6
Spread the icing over the top of the cooled cake with a palette knife.

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