I am so happy with this cake! The cake was moist, the frosting was easy to coat the cake with, and overall taste was completely brilliant. A huge success! I think Carrot Cake might be my most favourite cake…
It actually looked presentable! I was proud. And it didn’t stand a chance once I’d brought it into work…
(adapted from Nigella Lawson and Hummingbird Bakery…again!)
- 100g light muscovado sugar
- 175ml sunflower oil
- 2 large eggs
- 225g plain flour
- 3/4 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- pinch of salt
- zest of 1/2 lemon
- zest of 1/2 orange or 1 satsuma
- 150 (approxiametly 2 medium carrots, grated)
- 100g walnuts, chopped
- Preheat the oven to 200degreescelcius
- Beat the sugar and oil together, then add the eggs one at a time. Add the flour, bicarb, cinnamon, salt and zests, then fold in the grated carrot and walnuts. Spoon the mixture evenly into a 9 inch cake pan, and bake for 30 minutes. Cool on a rack while you get on with the icing.
- 600g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use an electric wisk or a bowl and spoon) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
Assemble the cake
- One the cake is cool. Slice in half to form two separate layers.
- Sandwich cake layers together with around 1/3 of the icing then finish off the cake by coating the entire thing in the remaining icing.
- Optional – top with chopped walnuts.
Eat many slices of this cake and you will be fat and happy.