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
- 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.)
- Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.
- Beat together the eggs, olive oil and milk in a large jug.
- Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.
- 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):
- 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.
