Carrot Cake
This carrot cake recipe is both moist and nutty and as as it contains a vegetable we can all tell ourselves it’s healthy! Hahaha! 🙂
Servings: 10
Ingredients
- 350 ml Vegetable Oil
- 4 x Medium Eggs
- 2 tsp Ground Cinnamon
- 400 g Caster Sugar
- 250 g Self-Raisng Sugar
- 300 g Grated Carrots
- 100 g Chopped Walnuts
- 225 g Cream Cheese
- 110 g Unsalted Butter
- 450 g Icing Sugar
- 5 ml Vanilla Extract
Instructions
- Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
- Line 2x 7.5" cake tins
- Pour the oil into a large bowl
- Add the eggs and beat together.
- Add the sugar and cinnamon and mix well.
- Then add the flour and mix thoroughly until smooth.
- Finally add the grated carrots and chopped walnuts.
- Divide the batter into the 2 tins.
- Bake for around 60 minutes or until a skewer inserted in the centre comes out clean.
- Remove from the tins and leave to cool on a wire rack.
- Mix together the softened butter and cream cheese.
- Then add the icing sugar and vanilla, mixing together until creamy and lump free.
- Once the cakes are cool, place one of the cakes upside down with the flat side up.
- Spread a generous layer of the frosting on top and then place the other cake on top, the right way up. Spread the remaining frosting on top.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!