“Vegetables are a must on a diet. I suggest carrot cake” – Jim Davis
This is a recipe I found a while back (I believe it was on allrecipes.co.uk) for an extremely moist carrot cake that uses oil instead of butter, like a typical sponge. I adapted it into a three-tier cake and it has gone down a treat with all those who have tried it! A solid family favourite.
Makes approx. 12 slices
What do I need?
For the cake –
250g self-raising flour
2 tsp’s ground cinnamon
400g caster sugar
350ml vegetable oil
350g grated carrots (I used roughly 4)
100g walnuts, chopped up small
For the icing –
300g full fat cream cheese
75g butter, softened or margarine
Roughly 400g icing sugar, sifted (you may need more or less)
Any decorations you wish to use (I made my own little coloured white chocolate carrots)
How do I make it?
- Preheat the oven to 180°c and grease 3 x 18cm cake tins.
- In a mixing bowl, stir together flour, cinnamon and sugar.
- Add the oil and the eggs and mix until blended and you have a caramel coloured mixture.
- Stir in the carrots and nuts.
- Divide the cake mixture evenly between the prepared tins and ensure they are all level.
- Bake for around 25 minutes in the oven until a cake skewer inserted into the centre of the cake comes out clean.
- Cool cakes in tins then remove (this stops them falling apart!).
To make the icing:
- In a mixing bowl, cream together the butter and cream cheese.
- Sift in the icing sugar and mix on a slow speed until the icing holds its shape.
- Spread onto each of the cooled cake layers one at a time and sandwich the cakes together as you go.
- Swirl the icing on the top of the cake into small peaks (or whatever pattern you like)
- Add the chocolate carrots (or anything you are using to make the cake look pretty)
p.s. You must store this in the fridge to keep the cream cheese icing fresh! Don’t worry, it won’t dry out!
What is your favourite flavour of cake?