Top this traditional carrot cake with moreish icing and chopped walnuts or pecans. Serve as a candy deal with with a cup of tea any time of the day.
- Prep Time : 35 mins
- Cook Time ; 30 mins
- Serve : 10-12
Ingredients :- 230ml vegetable oil, plus greater for the tin
- 100g herbal yogurt
- 4 massive eggs
- 1½ tsp vanilla extract
- ½ orange, zested
- 265g self-raising flour
- 335g mild muscovado sugar
- 2½ tsp floor cinnamon
- ¼ clean nutmeg, finely grated
- 265g carrots (about 3), grated
- 100g sultanas or raisins
- 100g walnuts or pecans, roughly chopped (optional)
- For the icing
- 100g barely salted butter, softened
- 300g icing sugar
- 100g tender cheese
Method :- Heat the oven to 180C/160C fan/gas four Oil and line the base and aspects of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a right pinch of salt in a bowl. Squeeze any lumps of sugar thru your fingers, shaking the bowl a few instances to carry the lumps to the surface.
- Add the moist components to the dry, along with the carrots, raisins and 1/2 the nuts, if using. Mix nicely to combine, then divide between the tins.
- Bake for 25-30 minutes or till a skewer inserted into the centre of the cake comes out clean. If any moist combination clings to the skewer, return to the oven for 5 mins, then take a look at again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar collectively till smooth. Add 1/2 the tender cheese and beat again, then add the relaxation (adding it bit by means of bit prevents the icing from splitting). Remove the desserts from the tins and sandwich collectively with 1/2 the icing. Top with the ultimate icing and scatter with the final walnuts. Will maintain in the fridge for up to 5 days. Best eaten at room temperature.
