Carrot Cake

Prep Time 15 mins
Cooking Time 1hr 10 mins
Ingredients

• 9oz/250g Plain (all purpose) flour
• 2tsp/10ml Bicarbonate of soda
• 2tsp/10ml Baking powder
• 2tsp/10ml Ground Cinnamon
• 2tsp/10ml Ground Nutmeg
• 9oz/250g Dark brown sugar
• 8fl.oz/225ml Vegetable oil
• 3 Free range eggs, beaten
• 12oz/350g Carrots, grated
• 3oz/75g Sultanas

Cream cheese filling

• 4oz/100g Low fat cream cheese spread
• 3oz/75g Unsalted spreadable butter
• 8oz/225g Icing sugar
• 50g/2 oz Walnuts, crushed

Method

• Grease and flour a 9" cake tin
• Sieve the flour, bicarbonate of soda and baking powder into a large mixing bowl
• Add the cinnamon and nutmeg
• Mix in the brown sugar, stir thoroughly and make a well in the centre
• Add the oil and beaten eggs
• Whisk until all the ingredients are thoroughly combined
• Stir in the grated carrot and sultanas
• Pour the mixture into the prepared cake tin
• Bake at 150°C/300°F/Gas mark 2 for 1 hour
• At this point take the cake out and test with a skewer
• Push the skewer in at an angle, through the top to the centre, if the skewer comes out clean then the cake is ready to come out of the oven
• If skewer has any crumbs on it, put the cake back in oven for another 10 minutes
• Allow to cool in the tin
• While still slightly warm, remove from the cake tin and place on a rack
• Use a sharp knife and cut the cake in half, so that you have 2 round cakes of the same size
• Spread the cream cheese filling evenly over one of the rounds of cake and sandwich the two halves together
• Using a seive, dust the top of the cake with a little icing sugar (1-2 tsps)

Method for the filling

• Cream the butter and cream cheese together until smooth
• Stir in the icing sugar and walnuts

Cooks Tip

• I use the non stick cake tins with a spring clip at the side and removable base
• If you put the skewer straight in the middle, it can cause the cake to sink
• Store this cake in the fridge

Garnish

• Icing sugar

Equipment

• 9"/23cm Round cake tin
• Large mixing bowl
• Electric food whisk

Shopping List

• 9oz/250g Plain (all purpose) flour
• 2tsp/10ml Bicarbonate of soda
• 2tsp/10ml Baking powder
• 2tsp/10ml Ground Cinnamon
• 2tsp/10ml Ground Nutmeg
• 9oz/250g Dark brown sugar
• 8fl.oz/225ml Vegetable oil
• 3 Free range eggs
• 12oz/350g Carrots
• 3oz/75g Sultanas
• 4oz/100g Low fat cream cheese spread
• 3oz/75g Unsalted spreadable butter
• 8oz/225g Icing sugar (plus 2 tsps for dusting)
• 50g/2 oz Walnuts