Carrot Cake

 

Once again I was told I wasn't allowed to bake my own birthday cake. Therefore, this is one my wife made (with a small amount of help from me). Carrot cake is my all time favourite, and this recipe doesn't disappoint. 

Recipe - Makes 6" square cake

For the cake:

• 100g vegetable oil
• 135g light brown sugar
• 150g carrot, grated
• 2 eggs
• 135g self-raising flour
• 1/2 tsp baking powder
• 2/3 tsp ground cinnamon
• 1/3 tsp ground nutmeg
• 1/3 tsp salt
• 20g pecans and 30g walnuts, chopped
• 2 tbsp milk

For the cream cheese frosting:

• 200g full fat cream cheese
• 55g butter, softened
• 55g icing sugar
• Ready to roll icing and food colouring to decorate (optional)

Grease and line a 6" square loose bottomed cake tin and set aside until needed. Preheat the oven to 170C. 

Start by whisking the oil and sugar together using a handheld electric whisk, before adding the eggs. Fold in the grated carrot. Sift the flour, salt and spices into the batter and fold in gently. Stir in the milk and chopped nuts and pour the cake mixture into the tin. Bake for 35-40 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool for a few minutes then lift onto a wire rack to cool. 

Meanwhile, beat the butter to very soft. Add the cream cheese and mix together, followed by the icing sugar a spoonful at a time. Beat until smooth. 

Slice the cooled cake in half through the middle and place one half of the cake onto a serving plate. Spread half of the cream cheese frosting on top and sandwich on the other half of the cake. Spread the remainder of the cream cheese frosting on the top and smooth out. 

If you're feeling creative, use the icing and food colouring to make some icing carrots to decorate. Otherwise, sprinkle with chopped walnuts before serving.