Favourite Carrot Cake to Date

 

I made this one as a traybake for ease of cutting. Alternatively you could use 2 round 8 inch tins and Sandwich the cakes together.

It's really light and full of flavour.

Adding raisins or chopped walnuts is a lovely addition but i didn't have either.

To make the Sponge......

In a large jug/bowl measure out 200ml vegetable oil, 4 eggs and 8 oz Sugar (I used half white and half brown. Any will do)

Grate 10oz of carrots (roughly 4 medium sized ones) and mix through the egg/oil mix.

Add the zest of 1 large orange.

Add 8oz Self Raising flour, 1tsp baking soda, 2tsp mixed spice, 1tsp ground ginger and 1tsp of ground cinnamon.

Mix together and then transfer to a greased and lined cake tin. I used a large rectangle. Alternatively you could use 2 small 8inch rounds and sandwich the cakes together.

Bake in the Oven at 180 for 35-40 Minutes.

Remove from the oven and leave to cool before Icing.

For the Cream Cheese Icing

Beat together 150g soft butter with 150g icing sugar until light and fluffy.

Add a teaspoon of Vanilla paste and 300g of cream cheese and beat again until thick and creamy.

Spread thickly over your cooled cake (or sandwich together if using rounds)

I decorated it with carrots we picked up in Tesco.

Some Crushed Walnuts are also a nice addition.