This carrot cake is the best-ever teatime treat
Cooking time: 1 hr 20 mins
Energy: 2 429kJ
Saturated Fat: 12g
- 300ml sunflower oil
- 4 large eggs, beaten
- 250g Muscovado sugar
- 2 tsp vanilla extract
- 100g ground almonds
- 100g walnuts, chopped
- 350g carrots, grated
- Zest and juice 1 orange 300g flour
- 100g wholewheat flour
- 1 ½tsp bicarbonate of soda
- 1 ½tsp baking powder
- 1 tbsp ground cinnamon
- 2 tsp ground mixed spice
- Pinch ground nutmeg
- 900g cream cheese
- 225g icing sugar
- Zest 1 lemon, plus ½tsp juice
- Heat oven to 180°C. Grease and line 2x20cm round cake tins. In a bowl, whisk the oil, eggs, sugar and vanilla. Fold in the nuts, carrots, orange juice and zest, then the fours, bicarb, baking powder and spices until all are combined.
- Divide between the tins; bake for 40-45 min until springy, then leave to cool.
- To make the icing, beat the cheese and icing sugar until smooth, then add the lemon zest and a squeeze of juice. Spread a little over one cake, top with the second and spread over the rest.
- Tools of the trade For a shop-bought finish, always use a small palette knife for cake decorating.
- Get ahead Make this icing the day before and keep covered in the fridge.
- Perfect icing Make sure you use full-fat cream cheese for the icing as it gives the best results; others will get too runny. Keep it chilled in the fridge for perfect piping.
- Finishing touch We used extra chopped walnuts and the zest of 1 lemon to decorate the cake, or change things up and use pecan nuts and crystallised ginger instead.