- Carrot Cake With Frosting.jpg (33.61 KiB) Viewed 498 times
Takes: 1 hour (plus cooling time)
Serves: 8 - 10
No nutritional information available.
Ingredients
- 250ml sunflower oil, plus extra for greasing
- 4 large eggs
- 175g caster sugar
- 75g light muscovado sugar
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 150g carrots, peeled and roughly grated
- 275g self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp mixed spice
- 55g walnuts or pecans, finely chopped, plus a few extra for decoration
For the cream cheese frosting:
- 250g butter, softened
- 2 tsp vanilla extract
- 350g icing sugar
- 350g full-fat soft cheese
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line the bases of 2 x 20cm loose-bottomed sandwich tins.
2. Break the eggs into a large bowl and beat with a fork to break up. Add the caster and muscovado sugar, oil and vanilla and mix well.
3. Add the remaining ingredients to the bowl and whisk using an electric hand whisk until just combined. Be careful not to over beat.
4. Divide the mixture between the two tins and level the surface. Bake in the oven for about 35 – 40 minutes until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then transfer to a wire rack.
5. Meanwhile, make the frosting. Measure the butter, vanilla and icing sugar into a large bowl and whisk using an electric hand whisk until combined. Add the soft cheese and beat with a wooden spoon until creamy and light.
6. Peel the paper from the bases of the sponges and invert one onto a plate. Spread with frosting. Place the other cake on top and use the remaining frosting to cover the top and sides, leaving a pretty swirl on top. Decorate with walnuts or pecans to serve.
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