Simple Carrot Cake recipe:
You will need :
- For the cake
450ml vegetable oil400g plain flour2 tsp bicarbonate of soda550g sugar5 free-range eggs½ tsp salt2½ tsp ground cinnamon525g carrots, grated150g walnuts, chopped
For the icing
- 200g cream cheese
- 150g caster sugar
- 100g butter, softened
I know carrot cake is a pretty easy one to make but previously I have always found they are hard to rise. I tried combining plain flour with bicarb and eggs to achieve the same effect and found it rose SO much better. I think I will always go with the plain flour over self raising from now on.
For the carrot cake, preheat the oven to 160C. Butter your cake tin (I use one of those ones that the bottom can be taken out like this one).
Mix all of the ingredients for the cake, except the carrots and walnuts, together in a bowl until well mixed. Then stir in the carrots and walnuts.
Spoon the mixture into the cake tin and bake for and hour (our oven is quite hot so it could take longer) to test insert a knife into the middle comes out almost clean. I find if it's still a tiny bit wet it makes for a better moist constancy Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
The icing is equally as easy to make simply beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.