Carrot Cake

Name: Carrot Cake
Prep time: 23 min
Cook time: 43 min
Total time: 66 min
Yield: 6 servings
Ingredients: 450 ml Vegetable Oil; 400 g Plain Flour; 2 tsp Bicarbonate Of Soda; 550 ml Sugar; 5 Eggs; ½ tsp Salt; 2 tsp Cinnamon; 500 g grated Carrots; 150 g Walnuts; 200 g Cream Cheese; 150 g Caster Sugar; 100 g Butter

66 min · Serves 6 · By TheMealDB Import

British
Dessert
Cake
Treat
Sweet
Snack
Kid-Friendly

British, Dessert, Cake, Treat, Sweet

Adapted from bbc.co.uk

Ingredients

For 6 servings

450 mlVegetable Oil
400 gPlain Flour
2 tspBicarbonate Of Soda
550 mlSugar
5 Eggs
½ tspSalt
2 tspCinnamon
500 g gratedCarrots
150 gWalnuts
200 gCream Cheese
150 gCaster Sugar
100 gButter

Method

Prep 23 min · Cook 43 min

1For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
3Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
4Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.