For this classic carrot cake recipes, it is important to use full fat cream cheese for the icing. If you use a low fat version, the icing will just rin off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
- 250ml sunflower oil
- 4 large eggs
- 225g light brown sugar
- 200g carrots, peeled and coarsely grated
- 300g self raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 75g walnuts, shelled and chopped, plus 8 halves to decorate
- 50g butter, room temperature
- 25g icing sugar
- 250g full-fat cream cheese, room temperature
- a few drops of vanilla extract
Preheat oven to 180C/160C for fan oven. Grease 2 x 20cm sandwich tins and line the bases of the cake tins with baking parchment.
In a large bowl, put the oil, eggs and sugar and whisk until all the mixture is well combined, lighter and thickened. Gently fold in the carrot into the cake batter. Then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until evenly blended. Spoon the mixture evenly between the tins.
Put the cakes intothe oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the side of the tins. Transfer to a wire rack to cool.
To make the icing: add the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk until smooth and thoroughly blended.
Spread half of the icing on the cake, sit the other cake on top and spread the remaining icing on top. Decorate the top of the cake with halved walnuts.