- 250 ml sunflower oil
- 225 g light muscovado sugar
- 300 g self-raising flour
- 200 g grated carrots
- 4 large eggs
- 2 tsp baking powder
- 1 tsp mixed spice
- 50 g unsalted butter
- 25 g Icing Sugar
- 250 g Full Fat Cheese
Put oven on to 180/160 fan which is gas mark 4
Grease x2 20 cm round deep cake tins with butter
Place oil, eggs and brown sugar into a large mixing bowl and blend until fully mixed together, lighter and a little thicker in consistency
Fold in the grated carrots
Once folded stir in flour, baking powder, mixed spice and walnuts until well blended.
Place half the mixture into one cake tin and the remaining half into the other
Put into the oven and bake for around 35 minutes or until brown. Put a fork through the centre, if it comes out clear its ready.
Place on a wrack to cool
Place butter, icing sugar and cheese into a bowl and whisk until mixed and smooth
Spread half the cream on the top of one of the cakes and place the other cake on top
Pour remaining cream on the top and decorate with remaining Walnuts
What Did The Carrot Cake Taste Like?
The cake was very nice, I have not had that many carrot cakes to be able to compare it to but the feed back I have gotten from others was that it was tasty. The cake itself was very light, which to me makes me less guilty when eating it! Next time I think I would prefer to have cut the walnuts for on the top and sprinkled on instead of placing whole walnuts on it.