I am a huge fan of carrot cake – it is packed full of flavour, so light, soft and creamy so it was an obvious choice to make for a tea party my Mum was hosting yesterday. I combined a recipe from Mary Berry and Good Housekeeping and came up with this, and even if I do say so myself, it’s delicious!
- 225ml sunflower oil
- 4 large eggs
- 225 light muscavado sugar
- 200g carrots, grated
- 225 self raising flour
- 150g sultanas
- 2 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp cinnamon
- 75g walnuts, chopped
For the icing:
- 50g butter, at room temperature
- 25g icing sugar
- 250g full fat cream cheese
- A few drops of vanilla extract
- 8 whole pecan nuts
- 50g finely chopped nuts (I used walnuts and pecans)
- Pre-heat the oven to 180ºC/160ºC fan/gas mark 4. Grease and line 2 20cm deep cake tins.
- Place the oil, eggs and sugar in to a large mixing bowl and whisk until well combined, lighter and thickened.
- Fold in the carrot and sultanas then stir in the flour, baking powder, mixed spice, ginger, cinnamon and chopped walnuts until well combined.
- Divide the mixture between the two cake tins and bake for approx. 45 minutes until golden brown and a clean skewer inserted in to the middle comes out clean.
- Transfer to a wire rack to cool.
- For the icing: Beat the butter until smooth then add the icing sugar, cream cheese and vanilla extract and whisk until smooth and well combined.
- Spread half the icing on one cake, place the other cake on top and spread the remaining icing on tip, using a palette knife to create a swirling pattern.
- Place the pecan nuts an even distance apart then sprinkle chopped nuts in the spaces between.