Carrot Cake

Cream Cheese cakeCarrot Cake Recipe Ingredients for an 8″ (20cm) deep round tin

  • carrots                                         13oz (350g)
  • salted butter                                 9oz (250g)
  • golden caster sugar                     9oz (250g)
  • Large eggs                                   4
  • self-raising flour                            6oz (175g)
  • bicarbonate of soda                     1 tsp
  • mixed spice                                  1 tsp
  • salt                                                pinch
  • wholemeal self raising flour         80z (175g)
  • orange zest & juice                     1
  • Bake for approx 1.5/2 hrs

Cream Cheese Frosting (filling)

  • Salted butter                               3oz (75g)
  • cream cheese                             3oz (75g)
  • icing sugar                                  5oz (150g)
  1. Preheat oven to Gas 4/180 oC/350 oC.  Grease & line tin.
  2. Peel & grate the carrots, weigh grated amount.
  3. Cream together the butter and sugar, beat in the eggs, then fold in the sieved self-raising flour, salt, bicarb and spice, followed by the wholemeal self-raising flour.
  4. Add the grated carrot & orange zest and enough orange juice to make a dropping consistency.
  5. Put in prepared tin, level and bake for required time.  Insert skewer to test if cooked, should be firm to the touch & golden brown. Cooking time can vary depending on moistness of carrot.
  6. Leave until completely cold, slice & fill with cream cheese frosting.

If covering in sugarpaste coat in buttercream first or cover all over with cream cheese frosting if  you want a more rustic look, and dress with fresh fruit or flowers.