Carrot Cake

Method4 steps

1. 1

   Step 1: Heat the oven to 180°C conventional / 170°C fan. Lightly grease and line a deep 20 cm round cake tin with the additional tin oil (200 ml). Peel and grate all the measured carrots (250 g), chop the measured batter walnuts (100 g) and finely grate the coloured zest from the orange. Beat the four eggs with the measured 200 ml batter oil. Stir in all the grated carrot, chopped batter walnuts and orange zest, plus the measured raisins (100 g) if using. Keep this complete wet mixture and prepared tin ready.

   Uses Additional vegetable oil for lightly greasing the cake tin · 4 eggs for cake batter · 200 ml vegetable oil for cake batter · 250 g carrots, peeled and grated for cake batter · 100 g raisins, optional · 100 g walnuts, chopped for cake batter · Finely grated zest of 1 orange

2. 2

   Step 2: In another bowl combine all the self-raising flour (200 g), mixed spice (2 tsp), bicarbonate of soda (1 tsp), salt (¼ tsp) and light brown sugar (200 g). Mix those dry ingredients into the complete wet mixture until combined to make the cake batter. The caster sugar, butter and cream cheese remain separate for frosting.

   Uses All the prepared egg-oil-carrot-nut-orange mixture · 200 g self-raising flour · 2 tsp ground mixed spice · 1 tsp bicarbonate of soda · ¼ tsp salt for batter · 200 g light brown sugar for batter

3. 3

   Step 3: Pour all the batter into the prepared tin. Bake on the middle shelf for one hour to one hour fifteen minutes until well risen, golden and cooked through. Let it cool in the tin for ten to fifteen minutes, then carefully turn out onto a wire rack and cool completely before frosting.

   Bake carrot cake; cool before frosting · 75 minUses All the prepared batter · The prepared deep 20 cm cake tin

4. 4

   Step 4: Beat the softened unsalted butter (150 g) with all three tablespoons caster sugar for two to three minutes until creamy. Drain off any separated liquid from the full-fat cream-cheese (250–300 g) tub, then gently stir the selected 250–300 g cream cheese into the beaten butter mixture; avoid vigorous beating after adding it. Spread this prepared frosting over the completely cooled cake, decorate with additional walnuts and cut into eight to ten servings.

   Uses 150 g unsalted butter, softened for frosting · 3 tbsp caster sugar for frosting · 250–300 g full-fat cream cheese for frosting · The completely cold baked cake · Additional walnuts for decorating finished cake, as needed