Weeknight95min

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Ingredients: 450.00 milliliters Vegetable Oil; 400.00 grams Plain Flour; 2.00 teaspoons Bicarbonate Of Soda; 550.00 milliliters Sugar; 5.00 pieces Eggs; 0.50 teaspoons Salt; 2.00 teaspoons Cinnamon; 500.00 grams Carrots; 150.00 grams Walnuts; 200.00 grams Cream Cheese; 150.00 grams Caster Sugar; 100.00 grams Butter

Dessert dish from British cuisine

Sara Björnsdóttir

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Contains:GlutenEggTree NutDairy

Ingredients

Adjust servings

15 fl oz(450 ml)
vegetable oil
14 oz(400 g)
plain flour
2 tsp
bicarbonate of soda
19 fl oz(550 ml)
sugar
5
eggs
½ tsp
salt
2 tsp
cinnamon
18 oz(500 g)
carrots, grated
5.3 oz(150 g)
walnuts
7.1 oz(200 g)
cream cheese
5.3 oz(150 g)
caster sugar
3½ oz(100 g)
butter

Instructions

0/4 done

For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.