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Carrot Cake

Servings 12

Ingredients

For the sponge

  • 200 g Self raising flour
  • 115 g Wholemeal plain flour
  • 265 g Light brown sugar
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 3 tsp Mixed spice
  • 325 g Carrots grated
  • 265 g Vegetable oil
  • 4 Eggs large
  • 1 Orange zested and juiced
  • 95 g Pecans chopped
  • 95 g Sultanas

For the frosting

  • 250 g Butter or baking spread
  • 500 g Icing
  • 200 g Full fat cream cheese

For decoration

  • Fondant carrot decorations
  • Orange zest
  • 4 Pecans chopped

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line two 8 inch sandwich tins

  2. In a large bowl, stir together both flours, baking powder, bicarbonate of soda, mixed spice and light brown sugar

  3. Add the vegetable oil, eggs, orange zest, 2 tbsp of the orange juice and the grated carrot

  4. Mix in the pecans and sultanas

  5. Divide the mixture evenly between the cake tins

  6. Bake for 35 minutes until golden brown and a thin skewer inserted comes out clean. Remove them from the tin and leave them to cool on wire racks

  7. To make the frosting mix together the butter and icing sugar using an electric hand mixer, then add the cream cheese and mix until smooth

  8. Place one of the sponges onto a plate or cake stand and spread or pipe just less than half of the frosting over it

  9. Top with the second sponge, then pipe or spread the remaining frosting on top

  10. Decorate with fondant carrot, orange zest and chopped pecans

  11. Store any remaining cake in the fridge for up to 3 days