Carrot Cake

Name: Carrot Cake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 ¾ cups + 2 tbsp vegetable oil; 14 oz all-purpose flour; 2 tsp baking soda; 2 ¼ cups sugar; 5 eggs; ½ tsp salt; 2 tsp cinnamon; 1.1 lb carrots; 5 oz walnuts; 7 oz cream cheese; 5 oz superfine sugar; 3 ½ oz butter

A British dessert. Ready in about 1 hour 50 minutes. Difficulty: medium.

35 minPrep (about)
1 hr 15 minCook (about)
1 hr 50 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Fresh & other

11 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 ½ tsp baking soda Shopping tip: Baking soda (UK: bicarbonate of soda).
1 ⅔ cups + 1 tbsp sugar
4 eggs
13 oz carrots
4 oz walnuts
5 oz cream cheese
4 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
2 ⅔ oz butter

Sauces & oils

1 ⅓ cups + 1 tbsp vegetable oil

Spices & seasonings (2): salt, cinnamon

½ tsp salt
1 ½ tsp cinnamon

How to make it

Steps in our own plain words.

For the carrot cake, turn the oven on to 325°F.
Grease plus line a 10 inches 10in springform cake tin.
Mix all of the ingredients for walnuts, except the carrots and the carrot cake, together in a bowl until well mixed.
Stir in the carrots and walnuts.
Spoon the mixture into the cake tin.
Bake for 1 hour 15 minutes, till a skewer inserted in the middle comes out clean.
Remove the cake from the oven.
Set aside to cool for 10 minutes.
Remove the cake from the tin.
Put it to one side to cool completely on a cooling rack.
While that cooks, for the icing.
Beat the butter together, caster sugar and cream cheese in a bowl until fluffy.
Spread your icing over the top of your cake with a palette knife.