Carrot Cake

A cake that gives you one of your ‘5 a day’ has to to be a winner….right ???

This cake is quick, moist and delicious so don’t blame me if you get addicted!!
You can bake this in 2lb loaf tin, in a deep round cake tin, as I did below, or if you are making a celebration cake you can divide the mixture between 2 shallow quiche tins and double the icing recipe. You sandwich the two cakes with icing and also ice and decorate the top. Just ensure you reduce the cooking time if you are using the last method.

7oz caster sugar
2eggs (I used 1 large duck egg and 1 teeny weeny bantam egg)
7fl oz sunflower oil
7oz self raising flour
1/2 tsp salt
7oz grated carrot
1/2 tsp vanilla extract
Walnuts, a handful, chopped. Reserve a few for decorating

2oz full fat cream cheese
1oz unsalted butter (room temp/soft)
Juice and zest of 1 lemon
5oz icing sugar

If not using silicone line your tin with parchment paper
Whisk eggs, oil and sugar until thick and pale

Mix in the flour mixed spice and salt and then stir in the carrots vanilla extract and walnuts.

Pour this mixture into your tin and bake in preheated oven (180) for 50 mins/1hour
Leave to cool in tin for 10 mins and turn onto a wire rack to cool
To make icing beat the cream cheese, butter lemon juice and zest together, then slowly beat in the icing sugar. Spread on top of the cake.
Place the cake in the pantry and wait until everyone is in bed and eat the whole cake yourself ………..
Alternatively slice it and share😊

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