Everyone loves a bit of carrot cake!
So why not try our recipe
Ingredients
FOR THE CAKE:
230ML VEGETABLE OIL
100G NATURAL YOGURT
4 LARGE EGGS
1½ TSP VANILLA EXTRACT
½ ORANGE, ZESTED 265G SELF-RAISING FLOUR
335G LIGHT MUSCOVADO SUGAR
2½ TSP GROUND CINNAMON
¼ FRESH NUTMEG, 265G CARROTS (ABOUT 3)
100G SULTANAS OR RAISINS
FOR THE ICING:
100G SALTED BUTTER
300g ICING SUGAR
100G SOFT CHEESE
Method
For the Cake
HEAT THE OVEN TO 180C/160C FAN/GAS 4.
- OIL AND LINE THE BASE AND SIDES OF YOUR CAKE TINS
- WITH BAKING PARCHMENT.
- WHISK THE OIL, YOGURT, EGGS, VANILLA AND ZEST OF THE ORANGE IN A JUG.
- MIX THE FLOUR, SUGAR, CINNAMON AND NUTMEG WITH A GOOD PINCH OF SALT IN A BOWL, ENSURING THERE ARE NO LUMPS.
- ADD THE REMAINING WET INGREDIENTS TO THE BOWL, AS WELL AS THE CARROTS AND RAISINS. MIX WELL TO COMBINE.
- POUR INTO THE TIN AND BAKE FOR 25-30 MINS, AND LEAVE IN THE TIN TO COOL.
For the icing
- BEAT THE BUTTER AND SUGAR TOGETHER UNTIL SMOOTH
- ADD HALF THE SOFT CHEESE AND BEAT AGAIN, THEN ADD THE REST AND BEAT AGAIN.
- TOP THE CAKES WITH THE ICING AND SCATTER WITH CHOPPED NUTS (IF YOU FANCY!) OR ANY REMAINING ORANGE ZEST.
WILL KEEP IN THE FRIDGE FOR UP TO FIVE DAYS. ENJOY!
IT DEFINITELY COUNTS AS ONE OF YOUR FIVE A DAY….