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Carrot Cake

Recipe

Ingredients

Cake

  • 100g chopped walnuts;
  • 12oz self raising flour;
  • 1 tsp cinnamon;
  • 1 tsp bicarb;
  • 12oz light muscovado sugar;
  • 6oz raisings;
  • 8oz carrots peeled;
  • 200ml sunflower oil;
  • 4 eggs;
  • 4 tbsp milk.

Topping

  • 200g full fat soft cream cheese;
  • few drops vanilla extract;
  • 2-3 tbsps icing sugar. 

Method

  • Preheat oven to 160C. 
  • Double line 8in round cake tin with baking parchment. 
  • Reserve a few walnuts for the topping and finely chop the rest. 
  • Sift the flour, cinnamon and bicarb into a bowl. 
  • Stir in the sugar, raisins and chopped walnuts.
  • Coarsely grate the carrots and stir into the dry ingredients. 
  • Beat together the sunflower, oil, eggs and milk. 
  • Pour into the dry ingredients and mix well. 
  • Spoon the mixture into the cake tin and bake in the centre of the oven for 1 ¼ to 1 ½ hours or until the cake is risen and feels firms to the touch. 
  • Remove the cake from the oven and cool in the tin for 15 mins. 
  • Cool completely on a wire rack. 
  • Topping  -tip the cream cheese into a bowl and add the vanilla and beat until smooth. 
  • Beat in the icing sugar and spread over the top of the cake. 
  • Roughly  chop the reserved walnuts and sprinkle over the top. 
  • Eat with 2-3 days and store in fridge.  
  • Freeze for up to 1 month. Defrost completely unwrapped.