Carrot Cake with cream cheese frosting

Ingredients (14)

• self-raising flour350 g
• light muscovado sugar200 g
• sultanas175 g
• carrots200 g
• orange zest2
• eggs5
• sunflower oil200 ml
• cinnamon1 tsp
• nutmeg0.5 tsp
• bread soda0.5 tsp
• cream cheese275 g
• icing sugar425 g
• vanilla extract1.5 tsp
• walnuts80 g

Method

1. 1

   Preheat the oven to 150°C (300°F/Gas Mark 2).

2. 2

   Grease and line a deep 23 cm (9-inch) square cake tin or a 20 cm (8-inch) round cake tin with a double layer of baking paper.

3. 3

   Place the light muscovado sugar, sultanas, grated carrots and orange zest into a large mixing bowl.

4. 4

   In a separate bowl, whisk together the eggs and sunflower oil.

5. 5

   Pour the egg mixture into the carrot mixture and mix well.

6. 6

   Sift together the self-raising flour, cinnamon, nutmeg and bread soda.

7. 7

   Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

8. 8

   Pour the batter into the prepared cake tin and smooth the top.

9. 9

   Bake for 1 hour 15 minutes, or until the cake is golden brown and springs back when lightly pressed.

10. 10

    Insert a skewer into the centre; if it comes out clean, the cake is ready.

11. 11

    Leave the cake in the tin for 15 minutes.

12. 12

    Transfer to a wire rack and allow to cool completely.

13. 13

    To prepare the frosting, beat together the cream cheese, icing sugar and vanilla extract until smooth and creamy.

14. 14

    Spread the frosting evenly over the completely cooled cake.

15. 15

    Sprinkle with the chopped walnuts before serving.