Favourite Carrot Cake Recipe

Carrot cake
NOVEMBER 5, 2009  BY BAKINGMAD.COM

http://www.bakingmad.com/carrot-cake-recipe/

An amazing carrot cake which can also be baked as a tray bake. Simply bake in a lined 18 x 28cm (7×11”) tray, spread icing over the top and cut into squares to serve. Why not try adding the zest of an orange in the mix for extra zing!

Ingredients

• 250mlSunflower oil
• 225gUnrefined light muscovado sugar(we use Billington's)Unrefined light muscovado sugar
• 3Egg(s) (free range)large
• 225gSelf-raising wholemeal flour (we use Allinson)Self-raising wholemeal flour
• 250gCarrot(s) coarsely grated

FOR THE CREAM CHEESE ICING

• 25gUnrefined golden icing sugar (we use Billington's)
• 250gMascarpone cheese
• Walnuts for decoration

The Method

1. STEP 1

   Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.
2. STEP 2

   Whisk the oil and sugar together, then whisk in the eggs one a time.

   TIP: ADDING EGGS TO THE CAKE MIXTURE
3. STEP 3

   Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

   TIP: MIXING YOUR CAKE BATTER
4. STEP 4

   Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

   TIP: HOW TO COOL YOUR CAKE AFTER BAKING
5. STEP 5

   For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts