Is there anything better than a slice of carrot cake and a cup of tea? A traditional tea-room favourite, carrot cake is easy to make, despite having quite a lot of ingredients. You can add nuts to your mixture- walnuts work well- if you prefer a nuttier cake but I chose to only garnish mine with nuts. Here’s what you’ll need:
- 6 flz oz of vegetable oil
- 3 large eggs
- 3 whole carrots, finely grated
- 180g brown sugar
- 100g granulated sugar (white)
- 240g of plain flour
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 25g raisins/sultanas
For the cream cheese icing:
- 225g cream cheese (room temperature)
- 300g icing sugar
- 60g butter (room temperature)
- 1 tsp vanilla extract
- 1 tsp lemon juice
Pre-heat the oven to 180 C and grease two round cake tins. Make sure they are exactly the same size- around 9in is ideal. This is to make the layers of the cake.
Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a bowl.
In a separate bowl mix the flour, cinnamon, baking powder, bicarbonate of soda and salt. Make sure all the ingredients in both your bowls are well blended together.
In the bowl with the dry ingredients, stir in the grated carrot. Make sure to get it completely coated in flour. Mix in the raisins or sultanas. Stir well.
Divide the mixture between the two cake tins and smooth the top over. Bake in the oven for 30-40 minutes, or until the cake has risen well and is a dark golden colour. Insert a knife in the centre- if dry and clean, the cakes are ready.
Leave the cakes to cool in their tins for around 3o minutes, while you begin to make the icing.
For the icing to work well, remember to make sure the cream cheese and butter are at room temperature and soft. Beat these two ingredients together until smooth.
Add half of the icing sugar and beat well.
Add the vanilla extract and lemon juice and beat well again.
Finally, beat in the rest of the icing sugar and beat until the icing is thick and creamy.
Take the cakes out of their tins. Spread a layer of cream cheese icing on the top of the bottom layer. Assemble the top layer on top of this so you have a layer cake. Spread the rest of the icing on the top of the cake and garnish with whatever you like. I decorated mine with cinnamon honey almonds, but almost any nuts would work well.
Serve (with a cup of tea) and enjoy!