Makes 16
adjust servings:

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For the sponge:

For the icing:

To decorate:

  1. Preheat the oven to 180°C/160°C/gas mark 4 and line an 18cm square tin with greaseproof baking paper.
  2. Using the coarse side of the grater, grate the carrots and transfer to a large bowl.
  3. Sift the our, baking powder and cinnamon into the bowl on top of the carrot. Add the sugar, orange zest, walnuts and sultanas and mix everything together.
  4. Crack the eggs into the bowl. Add the oil and milk and mix everything together.
  5. Spoon the cake mix into the prepared tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
  6. In a large mixing bowl, beat together the butter and icing sugar. Add the cream cheese and beat until smooth.
  7. Once the carrot cake has cooled, spread the cream cheese icing over top. Cut into 16

Nutrition Facts

Per Serving: 367kcals, 18.1g fat (7.4g saturated), 47.6g carbs (15.2g sugars), 6g protein, 3.5g bre, 0.131g sodium