Ingredients
- 250 ml sunflower oil
- 4 large eggs
- 225 g light muscovado sugar
- 200 g carrots, coarsly grated
- 300 g self-raising flour
- 2 teaspoon baking powder
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger root
- 75 g walnuts, chopped, plus 8 halves to brighten
- 50 g butter, at 70 degrees
- 25 g icing sugar
- 250 g full-fat cream cheese
- a couple of drops of vanilla flavoring
Suggestions and tips
With this classic carrot cake recipe, its vital that you use full-fat cream cheese for that icing if you are using a minimal-fat version, the icing will undoubtedly elope the wedding cake.
Carrot cake is superbly moist, so keeps well. In case your kitchen is warm, keep cake within the fridge.
Method
1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases from the cake tins with baking parchment.
2. Place the oil, eggs, and sugar into?a sizable mixing bowl. Whisk before the mixture is well combined, lighter, and noticeably thickened. Lightly fold the carrot in to the cake batter, then stir within the flour, baking powder, mixed spice, ginger root, and chopped walnuts until evenly blended.
3. Spoon the mix evenly between your tins. Place the cakes within the oven and bake for around 35 minutes, or until golden brown, risen, and shrinking from the sides from the tins. Transfer to some wire rack to awesome.
4. For that icing: Place the butter, icing sugar, cream cheese and vanilla flavoring inside a bowl and whisk utilizing a hands or electric whisk until smooth and completely blended.
5. Spread half the icing on a single cake, sit another cake on the top, and spread the rest of the icing on the top to create a swirl pattern. Decorate the top cake using the halved walnuts.
Mary Berry's Cookery Course, printed by DK, 25, dk.com.
Need to see more? Check out our favourite Mary Berry recipes .
