A proper classic carrot cake is something of a teatime classic. For something extra special, try this beauty of a recipe by Marcus Wareing; it’s a serious winner!
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Ingredients
- 4 tbsp vegetable oil, plus extra for greasing
- 3 medium organic eggs
- 300g (about 4) carrots, grated
- 125g demerara sugar
- 50g walnuts, chopped
- 175g plain flour
- 75g plain wholemeal flour
- 1 tbsp ground cinnamon
- 50ml milk
- 2 tsp bicarbonate of soda
For the frosting
- 200g full-fat soft cheese
- 125g icing sugar, sifted
- 30g soft unsalted butter
- Finely grated zest of 1 lemon, plus
- 2 tsp lemon juice
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Method
- Preheat the oven to 180°C/fan160°C/ gas 4. Grease a deep, 18cm round cake tin and set aside. Beat the eggs in a large bowl, then add the carrots, vegetable oil, sugar and walnuts. Mix well. Sift the flours and cinnamon into a separate bowl and mix. Gently stir the flour mixture into the egg mixture, until half combined. Heat the milk in a pan until warm, then remove from the heat and add to the mixture until just combined. Do not overmix.
- Pour the mixture into the cake tin and bake for about 30-35 minutes, until a skewer inserted into the centre comes out clean. If it’s not ready, bake for a further 5 minutes, then test again. Leave to cool in the tin.
- Place all the ingredients for the frosting in a food processor and whizz until smooth (or beat with an electric mixer or wooden spoon). Cover the cake with the frosting. Chill in the fridge for about 1 hour until the frosting has set before slicing.
Nutrition
- 370kcals Calories
- 19.3g fat (8.8g saturated) Fat
- 5.9g protein Protein
- 46.8g carbs Carbs
- 1g salt Salt
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