Carrot Cake

A classic cake that has a moist, rich texture, but is not too sweet. the creamy topping and filling are flavoured with orange. Makes a large cake – 12 slices

INGREDIENTS

• 225g Marriage’s Finest Self Raising flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon grated nutmeg
• 1 teaspoon ground mixed spice
• ½ teaspoon ground ginger
• 225g soft light brown muscovado sugar
• Grated zest of an unwaxed orange
• 100g walnut pieces
• 3 large eggs, beaten to mix
• 150ml sunflower oil
• 250g grated carrots (about 3 medium size)

filling & topping

• 200g cream cheese (full fat)
• 50g unsalted butter, really soft
• 165g icing sugar, sifted
• Grated zest of ½ an unwaxed orange (plus extra to decorate – optional)
• 2 teaspoons orange juice
• 2 x 20.5cm/8 inch sandwich tins, greased and base-lined

THE METHOD

1. Heat the oven to 180°C/170°C Fan/350°F/Gas Mark 4.
2. Sift the flour, baking powder, and all the spices into a large mixing bowl. Stir in the orange zest and nuts then add the beaten eggs, sunflower oil, sugar and the grated carrots and mix until thoroughly combined.
3. Divide the mixture between the two prepared tins and spread evenly.
4. Bake in the heated oven for about 30 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Turn out the cakes onto a wire rack and leave to cool completely.
5. Store in the fridge and serve at room temperature.

To make the filling & topping

1. Beat together all the ingredients until very smooth and creamy. Chill the icing until firm enough to spread.
2. Spread almost half of the mixture onto one of the cakes. Top with the second cake and spread the remaining mixture over the top.
3. The cake can be decorated with extra orange zest or left plain.