Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 10 servings
Cuisine: British
Ingredients: 200ml Vegetable Oil; 400g Plain Flour; 2 tsp Bicarbonate Of Soda; 250g Sugar; 5 Eggs; ½ tsp Salt; 2 tsp Cinnamon; 500g grated Carrots; 150g Walnuts; 200g Cream Cheese; 150g Caster Sugar; 100g Butter

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Serves 10 809 kcal per serving Prep 30 min Cook 1 h 20 min

Ingredients

200ml Vegetable Oil
400g Plain Flour
2 tsp Bicarbonate Of Soda
250g Sugar
5 Eggs
½ tsp Salt
2 tsp Cinnamon
500g grated Carrots
150g Walnuts
200g Cream Cheese
150g Caster Sugar
100g Butter

Instructions

Preheat the oven to 160°C (325°F / Gas 3). Grease and line a 26 cm springform cake tin with baking parchment.
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.
Fold the grated carrots and chopped walnuts into the batter until evenly distributed.
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.
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.
To make the icing, beat the cream cheese, butter, and caster sugar together until light and fluffy.
Once the cake has cooled completely, spread the icing evenly over the top using a palette knife. Chill briefly before serving if desired.

Tips

Finely grate the carrots to ensure they melt into the batter, providing moisture without large chunky bits.
Use oil instead of butter for a superior, moist crumb that stays soft even when refrigerated.
Toast the walnuts or pecans before adding them to the batter to enhance their nutty flavor.

Variations

Tropical Twist: Add a small can of crushed pineapple (drained) and some shredded coconut to the batter.
Spice It Up: Add a pinch of ground cloves and cardamom alongside the cinnamon for a deeper spice profile.

Storage

Because of the cream cheese frosting, this cake must be stored in the refrigerator. It will stay fresh for up to 5 days. Bring it to room temperature for 20 minutes before serving.