Carrot Cake Recipe

Makes 1 x 26cm cake

INGREDIENTS

Cake

• 340g caster sugar
• 340ml sunflower oil
• 4 free-range eggs
• 340g plain flour
• 12g baking powder
• 3g salt
• 3g bicarbonate of soda
• 12g ground cinnamon
• 280g carrots, finely grated
• 90g raisins, dusted in a little flour

Cream cheese frosting

• 250g full fat cream cheese
• 600g icing sugar
• 80g unsalted butter softened
• 4ml vanilla extract

Cream cheese frosting

• 1 orange, zested

Method:

• Preheat oven 170C / gas 3.
• Beat sugar and oil together, add eggs a little at a time so that they emulsify.
• Fold in all dry ingredients. Add carrots and raisins
• Spoon mixture into 1 greased and lined 23cm cake tin.
• Bake for 45 minutes or until golden brown and springs back when pressed.
• Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
• When cold cut cake in half horizontally.
• To make the frosting; beat cream cheese and icing sugar together. Add soft butter and mix to incorporate.
• To build the cake; pipe half frosting on the upside-down first cake and sandwich with the second cake, right-side up. Spread remaining frosting on top, swirl with a fork and finish with grated orange zest.