How to Make Carrot Cake

by Ellie Davies

Supplies

  • 225 Grams Self raising flour
  • 1 Teaspoon Baking powder
  • 1 ½ Teaspoons Ground cinnamon
  • ¼ Teaspoons Grated nutmeg
  • ½ Teaspoons Ground mixed spice
  • ½ Teaspoons Ground ginger
  • 225 Grams Soft light brown sugar/muscavado
  • ½ Of an Orange (zest)
  • 100 Grams Walnut pieces
  • 3 Eggs (beaten)
  • 150 Milliliters Sunflower oil
  • 3 Milliliters Grated carrots
  • Topping
  • 200 Grams Cream cheese
  • 50 Grams Unsalted butter
  • 150 Grams Icing sugar
  • 1 Teaspoon Vanilla extract
  • Instructions

    Step 1

    Sift flour and spices into a large bowl

    Step 2

    Add the sugar, orange zests and nuts

    Step 3

    Mix it up

    Step 4

    Add beaten eggs and oil

    Step 5

    Then the carrots.

    Step 6

    The batter will look like this.

    Step 7

    Place in lined tins and bake for 25 minutes at 180C/350F/gas4.

    Step 8

    This is what they'll look like. A skewer will pull out clean.

    Step 9

    Leave to cool on a cooling rack

    Step 10

    Mix the butter and cream cheese.

    Step 11

    Beat in the icing sugar.

    Step 12

    Add vanilla essence.

    Step 13

    Finished.

    Step 14

    Level off your bottom cake.

    Step 15

    Add less than half the cream cheese.

    Step 16

    Add the top layer.

    Step 17

    Spoon on the rest of the icing.

    Step 18

    Yum finished.