Ehh, What’s up Doc?
Carrot cake, without a doubt, is my favourite cake. It’s moist, tastes incredible and most of all, it’s simple to make. Simple is good, that’s what I try to do for you guys so you can try it for yourself.
This recipe is so great, it will get people running back for more.
You will need:
- 250 ml Sunflower oil
- 250 g Light brown sugar
- 3 Large eggs
- 225 g Self-raising flour
- Large Pinch Salt
- 1/2 tsp Mixed spice
- 1/2 tsp Ground cinnamon
- 1/2 tsp Nutmeg
- 300 g Carrots, grated
- 50 g Unsalted butter
- 22g g Full-fat cream cheese
- 500 g Icing sugar
- 50 g Walnuts
- 2 tbsp Honey
Preheat your oven to 180 Degrees C (160 for fan oven). Grease two 18cm sandwich tins.
Put the brown sugar in a mixing bowl and pour in the sunflower oil, whisk until well combined. Once smooth whisk the eggs in one at a time.
Sieve the flour, salt and spices into the mixture and fold in with a metal spoon.
Add the carrots and mix again with the spoon.
Divide the mixture between the cake tins and bake for 40 minutes or when a skewer inserted in the centre comes out clean.
While the cakes are in the oven let’s do the frosting.
Make sure the butter is at room temperature then place in a big mixing bowl with the cream cheese, whisk together until light and fluffy.
Sieve the icing sugar in a bit at a time to not make a mess and whisk until you have a thick frosting.
Once the cakes are cooked leave to cool in the tins for 10 minutes then turn out on to a metal rack.
Once cooled, place the bottom layer on your desired plate/cake board etc. and spread a generous amount of frosting on the top. Place the next layer on top and do the same again, this time spreading the icing round the sides as well.
Decorate by crushing the walnuts in your hands and sprinkling on the top of the cake. Drizzle with honey.