Carrot Cake

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

Instructions

1. Preheat the oven to 160°C (325°F / Gas 3). Grease and line a 26 cm springform cake tin with baking parchment.
2. In a large bowl, whisk together the vegetable oil, sugar, and eggs until smooth and well combined. In a separate bowl, mix the flour, bicarbonate of soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
3. Fold the grated carrots and chopped walnuts into the batter until evenly distributed.
4. Spoon the mixture into the prepared cake tin and level the surface. Bake for about 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean.
5. Remove the cake from the oven and leave it in the tin for 10 minutes, then carefully release the sides and transfer the cake to a wire rack to cool completely.
6. To make the icing, beat the cream cheese, butter, and caster sugar together until light and fluffy.
7. Once the cake has cooled completely, spread the icing evenly over the top using a palette knife. Chill briefly before serving if desired.

instructions_source: editorial-classic