Name: Carrot Cake
Yield: 12 servings
Cuisine: British
Ingredients: 450ml Vegetable Oil; 400g Plain Flour; 2 tsp Bicarbonate Of Soda; 550ml Sugar; 5 Eggs; ½ tsp Salt; 2 tsp Cinnamon; 500g grated Carrots; 150g Walnuts; 200g Cream Cheese; 150g Caster Sugar; 100g Butter

Dessert

12 servings

864 cal/serving

Instructions

Step 1

Preheat the oven to 325°F and grease and line a 26cm/10in springform cake tin.

Step 2

Combine vegetable oil, plain flour, bicarbonate of soda, sugar, eggs, salt and cinnamon in a bowl and mix until well combined

Vegetable OilPlain FlourBicarbonate Of SodaSugarEggsSaltCinnamon

Step 3

Fold in the grated carrots and walnuts

CarrotsWalnuts

Step 4

Spoon the batter into the prepared tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle comes out clean

Step 5

Remove the cake from the oven and let cool in the tin for 10 minutes

Step 6

Carefully remove the cake from the tin and cool completely on a cooling rack

Step 7

Beat the cream cheese, caster sugar and butter together in a bowl until fluffy

Cream CheeseCaster SugarButter

Step 8

Spread the icing over the top of the cooled cake with a palette knife