Britishcarrots.co.uk
This really is the best ever carrot cake. With three layers of icing this sweet treat is guaranteed to become a baking favourite.
Serves 8
Cooking time: 30-35 minutes
What You’ll Need:
- For the sponge:
- 350g/12oz light soft brown sugar
- 3 large eggs
- 350ml/12floz sunflower oil
- 350g/12oz plain flour
- 7.5ml/11/2tsp baking powder
- 5ml/1tsp bicarbonate of soda
- 10ml/2tsp ground cinnamon
- 5ml/1tsp ground ginger
- 350g/12oz carrots, grated
- 75g/3oz chopped walnuts or raisins
- For the icing:
- 350g/12oz icing sugar
- 50g/2oz soft butter
- 5ml/1tsp vanilla essence 150g/5oz cold cream cheese
- walnut halves and a little ground cinnamon to dust
What To Do:
1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Lightly oil 3 x 20cm/8in sandwich tins and base line with baking parchment.
2. Place the sugar, oil, and eggs in a large bowl and beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, cinnamon and ginger then fold in until well mixed. Fold in the carrots and walnuts or raisins.
3. Divide the mixture between the prepared cake tins. Bake in the middle of the oven for 30-35mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
4. For the icing: sift the icing sugar into a large bowl, add the soft butter and vanilla essence. Use an electric whisk on low, to beat this until it is well mixed. Add the cream cheese and briefly beat together again until just combined. Don’t over beat or it will become runny.
5. When the cakes are cold, peel away the baking parchment. Divide the icing between the three cakes, spreading it evenly over the top of each. Stack the cakes one on top of the other. Top with the walnut halves and cinnamon. Store in a cool place.
Recipe from Britishcarrots.co.uk