One of my favorite cakes is carrot cake and I (before this post) hadn’t actually ever made it so I thought I would give it a try. I thought it would be a good idea considering I had left over cream cheese icing from my Red Velvet cupcakes that I had to use up which goes perfectly with carrot cake! Again this is a pretty simple recipe as you simply gather all the ingredients in one bowl and then whisk it up and voila!
250ml sunflower oil
4 large eggs
225g demerara or muscovado sugar
200g carrots (peeled and grated)
300g self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1tsp ground ginger
1 tsp cinnamon
Walnuts (to decorate)
As I say this recipe is incredibly easy, whisk up the above ingredients together then evenly divide amongst two 20cm/8inch greased round sandwich tins and place in the oven at 180 degrees Celsius/ Gas mark 4/ 350 Fahrenheit.
The cake should be in the oven for about 35 minutes or until golden brown. Then I allowed my cake to cool down. (I should note here that I only used one cake tin simply because I couldn’t find my other one however I suggest using two tins as it will cook better)
I then sandwiched the cakes together with cream cheese icing in the middle and also spread it in a swirly fashion on top. You can find the recipe for the icing I used here in my cupcake post – I would half this recipe as I used left overs from the last time.