This is seriously the best carrot recipe I’ve tried so far… and I’ve taste tested dozens.
Ingredients
- 300g soft light brown sugar
- 3 eggs
- 300 ml sunflower oil
- 300g plain flour
- 1tsp bicarb of soda
- 1tsp baking powder
- 1tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 300g grated carrots
- 100g shelled walnuts, chopped
Cream Cheese Frosting
- 600g icing sugar
- 50g unsalted butter
- 125g cream cheese
Method
- Preheat oven to 170C / 325F /Gas 3
- Put eggs, sugar and oil in a bowl and mix together
- Slowly add in flour bicarb of soda, baking powder, cinnamon, ginger, salt, vanilla extract and continue to beat it all together until it is well incorporated
- Stir in the grated carrots and walnuts
- Pour the mixture into 3 prepared 20 cm cake tins. (base of the cake tin lined with greaseproof paper)
- Smooth over with a palette knife
- Bake in oven for 20-25 mins (or until the sponge is golden brown and bounces back when touched)
- Once cooled slightly turn the cakes out onto a wire cooling rack and cool completely
Frosting
- Beat the icing sugar and butter together with an electric mixer until well mixed
- Add the cream cheese and beat until it is all incorporated, light and fluffy
To Decorate
- Spread about one a quarter of the cream cheese onto one of the cakes, place the second cake on top and repeat
- Top with the last cake and use the remaining frosting to cover the top and sides of the cake
- Finish with some walnut halves
