The best carrot cake ever! Moist, light and bouncy, and sweet. A traditional recipe.
- 300ml sunflower oil, plus extra for greasing
- 100g walnut halves
- 350g dark brown soft sugar
- 5 eggs
- 350g self-raising flour
- 2 tsp ground cinnamon
- 1⁄2 tsp ground cloves
- 1⁄2 nutmeg, grated
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 1⁄2 tsp salt
- 250g carrots, peeled and roughly grated
- 1⁄2 orange, zest
- 150g unsalted butter, softened
- 225g icing sugar
- 600g full-fat Philadelphia soft cheese
- 1⁄2 orange, zest and 1 tbsp juice
- 1. Preheat the oven to 180 ̊C, gas mark 4. Grease and line a deep 20cm x 30cm baking tray with parchment paper; make sure that the paper comes 2-3cm above the sides of the tin. Toast the walnuts in the oven for 10 minutes; turn halfway. Cool, chop roughly and set aside.
- 2. Whisk together the oil, brown sugar, and eggs until smooth. In a separate bowl, mix the flour, spices, bicarbonate of soda and salt, then beat into the wet mixture. Stir in the grated carrot, orange zest and chopped walnuts until well mixed.
- 3. Pour into the tin and bake for 30-35 minutes until golden and a skewer inserted into the centre comes out clean (cover the cake with foil if it starts to brown too quickly). Once cooked, leave in the tin for 5 minutes, then invert onto a wire rack and cool completely.
- 4. For the icing, use electric beaters to beat the butter and icing sugar together until light and fluffy. Add the soft cheese, mix for a few seconds, then beat in the orange zest and juice. Use a palette knife to spread over the cooled cake and serve.