Today we are sharing our carrot cake recipe.
Thanks to the oil, banana and carrots, this cake is incredibly moist. It’s great for a coffee morning with friends or taking to the office break room. Plus, It has carrot and banana in it, so it’s basically one of your five a day, right? Ok, we know that’s probably not strictly true, but a girl can dream!
For the cake
- 150ml sunflower oil
- 150g light muscovado sugar
- 2 eggs
- 225g self raising flour
- 2 tsp baking powder
- 50g chopped walnuts
- 100g carrots, grated
- 2 ripe, mashed bananas
For the icing
- 175g full-fat soft cheese
- 50g soft margarine
- 100g icing sugar, sifted
- A few drops of vanilla extract
- Walnut halves to decorate
- Preheat the oven to 180C/350F/Gas 4
- Grease and base line a 20cm deep round tin with greaseproof paper
- Measure all of the ingredients into a large bowl and beat well until thoroughly blended and smooth
- Turn into the prepared tin and level the surface
Tip: If you leave a small well in the centre of the cake it will rise more evenly
- Bake in the pre-heated oven for 50-60 minutes or until well risen and shrinking away from the sides of the tin
- Leave to cool in the tin for a few moments before turning out
- Peel off the paper and finish cooling on a wire rack
- For the topping, measure all of the ingredients (except for the walnuts) into a bowl or food processor. Mix well until smooth
- Spread the topping over the cooled cake, swirling your spatula for a decorative effect
- Decorate the top with the walnut halves
- Chill a little before serving. Store in the fridge if you resist the urge to eat the whole cake at once!
We switched the round cake tin for a loaf tin which works just as well. We also used coloured sugar paste to make carrots for additional decoration for that extra wow factor!