A moist, spiced British carrot cake packed with grated carrot and walnuts, topped with a rich cream cheese icing. A timeless teatime favourite.
- 450ml Vegetable Oil
- 400g Plain Flour
- 2 tsp Bicarbonate Of Soda
- 550ml Sugar
- 5 Eggs
- ½ tsp Salt
- 2 tsp Cinnamon
- 500g grated Carrots
- 150g Walnuts
- 200g Cream Cheese
- 150g Caster Sugar
- 100g Butter
Tags:
Cake Treat SweetVideo
Preparation
- Preheat the oven to 160C/325F/Gas 3 and grease and line a 26cm/10in springform cake tin.
- Mix all the cake ingredients except the carrots and walnuts together in a bowl until well combined, then stir in the carrots and walnuts.
- Spoon into the tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
- Meanwhile, beat the cream cheese, caster sugar and butter together until fluffy, then spread over the top of the cooled cake with a palette knife.
