Carrot Cake
Prep time - 5 minutes
Serves - 7
Cook time - 30-45 minutes
Difficulty - Easy
Ingredients
150g soft light brown sugar
150g caster sugar
3 eggs
300 ml sunflower oil
300 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons ground cinnamon, plus extra to decorate
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon vanilla extract
325g carrots, grated
150g shelled walnuts, chopped, plus extra to decorate
Optional – 50g dried fruit such as cranberries, raisins etc.
Frosting
200g cream cheese
50g Castle Dairies Welsh butter – softened
500g icing sugar (add less if you want a thinner frosting)
Method
Set oven to 170 (fan)
Line and grease 2 20cm baking tins
Mix sugar, oil and eggs in a large mixing bowl until well combined, we used a hand blender to finish off
Sift in flour, baking powder, bicarbonate soda, salt, cinnamon, ginger then add in vanilla,
Mix until combined Add in grated carrots – mix
Add in chopped walnuts (and dried fruit if using) and mix so evenly dispersed
Spread your mixture evenly between the 2 tins and place in pre heated oven for 30 min
To Check cakes are done – place a skewer through the middle and check it comes out clean
If it comes out with wet cake mixture on, put back in oven for further 2 mins and keep checking
Once baked, remove cakes from oven and leave to cool
To make the cream cheese frosting Add cream cheese and softened butter to a mixing bowl & combine
Gradually add in icing sugar, stiring each time you add more until you have your desired consistency.
We make ours quite thick. Enjoy!!
