This Carrot Cake recipe, like our Chocolate Coffee ‘Tiramisu’ Cake, falls into the ‘very easy to make’ category as it all gets mixed up together in one bowl. The Cream Cheese frosting needs to be full-fat & mustn’t be over mixed otherwise it goes a bit runny. I would recommend using the more expensive Philadelphia as the cheaper ‘own brand’ cream cheeses go really runny too. It is fine to make with a Soya alternative which are readily available & makes this cake dairy-free.
March Recipe: Carrot Cake
First pre-heat the oven to 160ºC and grease & line a 23cm round cake tin
Put into a large mixing bowl:175g Plain Flour
1 tbsp Baking Powder
1 tsp Ground Cinnamon 1/2 tsp Ground Ginger 100g Butter (I use cooking margarine) 75g Sunflower Oil 175g Soft light brown Muscavado Sugar
3 Free-range Eggs, beaten
Beat together until smooth (using a wooden spoon or in a mixer with a ‘K’ beater) then STIR in:200g Carrots, peeled & grated 2 tbsp Orange Juice
60g Crushed Walnuts (or Pecans)
Pour into the prepared cake tin, level the top & put in the oven to bake for 60-70 minutes until it is brown, firm & an inserted skewer comes out clean.
Leave to cool before covering with your Cream Cheese frosting.
Make your Frosting: whisk together 100g cream cheese, 150g icing sugar, 100g butter (margarine) until smooth.
Spread the Frosting over your sponge and then decorate how you like it with Walnut Pieces? Grated Orange Zest?
They also make delicious cupcakes or can be cooked in a square tin & cut into traybake bites
NB: For the version I make at the Cafe, I make two of these sponges sandwiched together with some of the frosting then decorated with more frosting & topped with handmade mini Carrots made with Icing