Delicious Carrot Cake

I, for some reason always felt a bit scared of making a carrot cake. As my sisters birthday approached, I asked her what her favourite cake was….she said ‘Carrot!’😱😱😱
Left with no option, I did a bit of research, and came up with this rather simple (as it turned out!!) yet delish cake!

4 Free Range Eggs
200ml Sunflower or Vegetable Oil
250g Carrots, coursely grated
100g Walnut Pieces (chopped whole walnuts) Keep a few whole for decoration.
Zest of One Orange
200g Self Raising Flour
2 tsp Mixed Spice
1 tsp Bicarbonate of Soda
1/4 tsp Fine Salt
200g Light Muscovado Sugar

Frosting

150g Unsalted Butter at Room Temperature
45g Caster Sugar
300g Full Fat Cream Cheese

Pre-heat oven to 180c
Grease and Line a 20cm Round Cake Tin with grease proof paper.

Break eggs into a bowl and lightly whisk.

Add the oil and whisk again until combined.

Add the carrots, walnut pieces and orange zest and mix through.

In a separate bowl sift the flour, mixed spice, bicarbonate of soda and salt, then stir in the sugar.

Add the wet mixture to the dry ingredients. Mix well to combine ensuring there are no pockets of flour.

Spoon into the lined tin and bake for 1-1 1/4 hours until nicely risen and golden all over.

Remove from the oven and set aside to cool inside the tin for 10-15 mins.

Now turn it out onto a wire rack to cool completely.

For the frosting, place the butter and caster sugar in a bowl and beat well until light and creamy.

Add the cream cheese and beat until smooth.

Spread the frosting over the top and sides and decorate with walnuts.

N.B. Cake without frosting will keep for a week and can be frozen for a month. Once the frosting is on keep chilled.