Carrot Cake

Dessert · British classic.

Ingredients

• 450ml Vegetable Oil
• 400g Plain Flour
• 2 tsp Bicarbonate Of Soda
• 550ml Sugar
• 5 Eggs
• ½ tsp Salt
• 2 tsp Cinnamon
• 500g grated Carrots
• 150g Walnuts
• 200g Cream Cheese
• 150g Caster Sugar
• 100g Butter

Method

1. Preheat the oven — For the carrot cake, preheat the oven to 160C/325F/Gas 3.
2. Continue cooking — Grease and line a 26cm/10in springform cake tin.
3. Mix together — Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined.
4. Bake — Stir in the carrots and walnuts. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
5. Continue cooking — Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
6. Continue cooking — Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
7. Continue cooking — Spread the icing over the top of the cake with a palette knife.

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