Carrot cake

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1670
carrot cake

Serves 10-12


For the carrot cake:

375g plain flour
1 ½ tsp bicarbonate of soda

3 tsp cinnamon
½ tsp nutmeg
½ tsp salt
400g carrots, grated
100g walnuts, chopped

50g sultanas
300g light brown sugar

270g vegetable oil
90g Greek yoghurt
5 large eggs
2 tsp vanilla extract
Zest of 1 orange

 

For the cream cheese icing:

400g icing sugar, sifted
200g unsalted butter, softened
100g cream cheese, room temperature

1 tsp vanilla extract

 

To decorate:

Orange zest Walnuts


  1. Preheat the oven to 180 ̊C/160 ̊C fan/
    gas mark 4 and line two 20cm tins with parchment paper.
  2. In a large bowl, combine the flour, bicarbonate of soda, cinnamon, nutmeg, salt, carrots, walnuts, sultanas and brown sugar. Mix together until just combined.
  3. In a jug, whisk together the oil, yoghurt, eggs, vanilla and orange zest. Make a well
    in the centre of the dry ingredients and gradually stir in the wet ingredients. Mix until just combined.
  4. Divide the mixture between the prepared tins and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  5. For the icing, beat together the icing sugar and butter in a large bowl until smooth. Add the cream cheese and vanilla and beat until smooth.
  6. To decorate, use a serrated knife to trip off the dome of the cake. Place the first sponge onto a cake stand or serving plate. Spoon on some icing and use a palette knife to smooth out the icing into an even layer. Top with the second sponge
  7. Spoon over the remaining icing and finish with some orange zest and chopped nuts.

Per serving

801kcals, 47.6g fat (16.6g saturated), 88g carbs (59.8g sugars), 8.8g protein, 2.6g fibre, 0.437g sodium