RECIPES-TO-TEST: Easy Carrot Cake with icing

Who doesn’t enjoy carrot cake!

This recipe takes about 20 mins of work. The long time is waiting for it to cool before icing it.

 

Ingredients

 

Cake:

  • 2¾ cups self-raising flour sieved
  • 1½ cups dark soft brown sugar sieved
  • 2 teaspoons cinnamon
  • 2 cups carrots grated
  • 2½ oz walnuts roughly chopped
  • 4 medium eggs
  • ¾ cup olive oil (See Note 1)
  • 4 tablespoons milk

Frosting (optional):

  • 6½ oz full-fat cream cheese (recommended: Philadelphia Original)
  • ¼ cup icing sugar sieved
  • 1 oz walnuts finely chopped

Instructions

  1. Preheat the oven to 180C / 160C fan / gas mark 4 / 350F. Grease and line the bottom and sides of a 22cm / 9inch round cake tin with a double layer of greaseproof paper. (See above for step-by-step instructions.)
  2. Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.
  3. Beat together the eggs, olive oil and milk in a large jug.
  4. Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.
  5. Tip the cake mixture into the lined cake tin and cook for 1h – 1h15, or until a skewer comes out clean. (If you don’t own a skewer, use a teaspoon handle instead!)

Easy Cream Cheese Frosting (optional):

  1. Simply mix the cream cheese and icing sugar together and spread it on top of the cake. Sprinkle the finely chopped walnuts on the top to decorate.
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