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Delicious Recipes

Julie’s spicy carrot cake

Who doesn’t love carrot cake? Perfect for when the leaves are turning.

Julie’s spicy carrot cake

Ingredients

  • 300g soft light-brown sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g plain flour
  • 1 tsp bicarb and 1 tsp baking powder
  • 1 ½ tsp each of ground cinnamon and ground ginger
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 300g grated carrot
  • 100 g chopped walnuts plus 8 halves to decorate
  • For the filling:
    • Blend 50g unsalted butter with 300g icing sugar
    • Add 250g cream cheese and mix for a few minutes

Method

  • Pre-heat oven 170ºC and line a deep 20cm cake tin
  • Whisk sugar, eggs and oil
  • Slowly add flour, bicarb and baking powder, spices, salt and vanilla
  • Stir in carrots and chopped walnuts
  • Pour into lined cake tin
  • Bake for 20-25 minutes, leave to cool slightly, then turn out onto a wire rack to cool completely
  • When the cake is cooled, cut it horizontally into three layers using a serrated knife and place the first layer onto serving plate
  • Spread with 1/3 of cream cheese mix. Repeat with 2nd and 3rd layer, ending with topping of cream cheese mix
  • Add walnut halves to decorate
  • Enjoy!

 

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