You will need Units: 3 medium Eggs 300 g Carrots , peeled and grated 4 vegetable oil 120 g Demerara sugar 50 g Walnuts , chopped 180 g plain white flour 180 g plain wholemeal flour 1 ground cinnamon 50 ml milk 2 tsp bicarb of soda 200 g full fat soft cheese , FOR ICING 120 g icing sugar , FOR ICING 30 g soft unsalted butter , FOR ICING 2 lemon juice , FOR ICING
Serves: 10-12 Cooking Time: 35 minutes Oven Temperature: 180° c - 360° f
Step 1: Heat The oven for carrot cake. Heat the oven to 160°C fan (180°C/gas 4). Grease a deep 18cm round cake tin.
Step 2: Carrot cake mix. Beat the eggs in a large bowl, then add the carrots, oil, sugar, and walnuts. Mix well. In a separate bowl, combine the flours with the cinnamon. Gently stir the two mixtures together until half combined. Heat the milk in a pan until warm, then remove from the heat and stir in the bicarbonate of soda. Add this liquid to the cake mixture and stir together until just combined. Do not overmix.
Step 3: Test the Carrot Cake. Pour the mixture into the cake tin and bake for 3035 minutes. Test if the cake is cooked by piercing the center with a skewer: it should come out clean. If not, return to the oven and bake for a further 5 minutes, then test again. Leave to cool in the tin.
Step 4: Frosting the Carrot Cake. Place all the ingredients for the frosting in a food processor and process until smooth (or beat with an electric mixer or wooden spoon). Cover the cake all over with the frosting. Refrigerate until set before slicing.