Issue 104 is out now

By The Green Parent

19th November 2021

Despite trying many others, this remains my favourite carrot cake recipe. It’s light and moist and is a real teatime treat. Also makes a lovely birthday cake. I tend to approximately half the quantities of sugar in the icing, and it always tastes sweet enough!

By The Green Parent

19th November 2021

By The Green Parent

19th November 2021

Ingredients

For the icing

  • Butter, for greasing
  • 200g/7oz plain flour
  • 1 heaped teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 ½ teaspoons ground cinnamon
  • 225ml/8fl oz vegetable oil
  • 225g/8oz soft light brown sugar
  • 3 eggs
  • 200g/7oz carrots, grated
  • 85g/3oz walnuts, roughly chopped
  • 125g/4 ½oz cream cheese
  • 110g/4oz icing sugar, sifted
  • 1 teaspoon almond essence
  1. Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 20cm/8in deep cake tin and line the base with greased greaseproof paper.
  2. Sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Whisk the oil and sugar together in a large bowl. Beat in the eggs one at a time until the mixture resembles mayonnaise. Fold in the flour mixture and then the carrots and walnuts.
  3. Pour the mixture into the prepared tin and bake in the centre of the oven for 1-1 ½ hours until the cake is well risen and feels firm when pressed with the fingertips and a skewer comes out clean. Remove the cake from the tin and cool on a wire rack.
  4. Beat the cream cheese with a wooden spoon and add the icing sugar and almond essence. Spread over the top of the cake.
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