Carrot Cake With Cream Cheese Icing

13 Ingredients

Number of servings

1 1/4 cup sunflower oil, plus extra for greasing
300grams self-raising flour, sifted
1teaspoons ground cinnamon
2teaspoons ground ginger
2teaspoons grated nutmeg
300grams caster sugar
4 eggs
250grams grated carrots, squeezed to remove excess moisture
75grams walnuts, roughly chopped
100grams unsalted butter, softened
100grams cream cheese, at room temperature
400grams icing sugar
1 large orange, grated zest (save 1tsp to decorate)

Nutrition per serving

49% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Adding grated carrots to a cake batter makes it moist and sweet. Their flavour is not discernible once the cake is cooked, but they impart a moist texture. Walnuts add extra crunch, while the icing gives it a rich, creamy finish.

Method

Step 1 of 4

Preheat the oven to 180°C (Gas 4). Grease and line the tins with baking parchment. Combine the flour, spices, and caster sugar in a bowl. Beat the eggs and oil in a jug and add to the dry ingredients. Then add the carrots and walnuts and stir well to form a stiff batter.

Step 2 of 4

Divide the batter equally between the tins. Bake for 45-50 minutes, until the cakes are golden brown and an inserted toothpick comes out clean. Cool in the tins on a wire rack for 10 minutes. Then turn them out and place on a wire rack to cool completely.

Step 3 of 4

For the icing, whisk the butter and cream cheese in a bowl until smooth. Gradually whisk in the icing sugar, until combined. Then add the orange zest and whisk well. The icing should be smooth and fluffy.

Step 4 of 4

Sandwich the cakes with one-third of the icing. Use the remaining icing to cover the top and sides of the cake. Sprinkle over a little orange zest and serve. You can store the cake in an airtight container for up to 5 days.