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Carrot Cake
Moist, gently spiced and generously filled with freshly grated carrots, this classic Carrot Cake is a true teatime favourite. Brown sugar and warming cinnamon create a beautifully soft crumb, while a creamy frosting adds the perfect finishing touch. Perfect for sharing with friends, enjoying with a cup of tea, or baking for special occasions - it’s a timeless classic that never goes out of style.
Ingredients
- 50g chopped nuts
- 100g oil
- 100g brown sugar
- 2 x eggs
- 150g Wessex Mill Self Raising Flour
- ½ tsp cinnamon
- 125g carrots, grated
- 200g cream cheese
- 1 tsp vanilla extract
- 75g icing sugar
- plus oil, for tin
Equipment
- 2 x 18cm/7 inch round baking trays
- 1 x frying pan
- 1 x mixing bowl
Method
180°C, Fan 160°C, 350°F, Gas 4
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Dry roast the chopped nuts in a frying pan over a medium heat for 1-2 minutes, stirring occasionally.
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Preheat the oven and rub some oil around the inside of two 18cm/7 inch round baking tins or insert a baking liner.
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Measure the oil, sugar and eggs into a mixing bowl and beat together. Sift the flour and cinnamon into the bowl and beat again.
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Finely grate the carrots into the bowl, add half the chopped nuts and stir to combine.
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Divide the mixture between the tins, smooth the tops and bake for 45-50 minutes.
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Turn out the cakes onto a wire rack and leave to cool.
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Measure the cream cheese and vanilla extract into a bowl and beat until smooth.
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Sift the icing sugar into the bowl and stir gently to make the icing.
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Spread half of the icing over one cake, place the other on top and cover the top of the cake with the remaining icing.
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Scatter the remaining chopped nuts around the edge of the cake.
