I love carrot cake. I could eat it day and night quite happily, and since the family are sickening rapidly of lemon drizzle cake I thought I’d try a different schtick.

Recipe
175ml vegetable oil
170g caster sugar
3 eggs
1 tsp vanilla extract
100g walnuts, chopped
225g carrots, peeled and grated
170g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
pinch salt

For the icing
170g cream cheese
100g butter
2 tsp lemon juice
225g icing sugar
chopped nuts (optional)

Preheat the oven to 180C/350F/Gas 4. Grease and line two 8inch round cake tins.
Combine the oil, sugar, eggs and vanilla. Beat well, then add the walnuts and carrots. Mix in with the flour, bicarb, baking powder, cinnamon and salt then pour equally into the two tins.
Bake for 30-35 minutes or until the cakes spring back when pressed, a skewer comes out clean and the cake stops making little bubble noises.
Cool on a wire rack.
Add the butter to the cream cheese and beat until fluffy, before adding the icing sugar and creaming the mixture together. Add the lemon juice and beat well.
Spread the icing across the top of one of the cakes, and sandwich it with the other. Finish icing the cake and top with chopped nuts if you desire.

No pictures this week, sorry! I’ll add a photo next time I make it.

Posted under baking, recipes