For this classic carrot cake recipe, it's important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
Calories per serving: 765
* 250ml sunflower oil
* 4 large eggs
* 225g light muscovado sugar
* 200g carrots, peeled and coarsely grated
* 300g self-raising fl our
* 2 tsp baking powder
* 1 tsp ground mixed spice
* 1 tsp ground ginger
* 75g walnuts, shelled and chopped, plus 8 halves to decorate
For the icing
* 50g butter (room temperature)
* 25g icing sugar
* 250g full-fat cream cheese (room temperature)~
* a few drops of vanilla extract
1. Preheat the oven to 180°C. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment.
2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. In a large bowl, combine all the ingredients for the cake mixture as shown below. Spoon the mixture evenly between the tins.
3. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended.
4. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
To make the icing
5. measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended. 6. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
More recipes from Mary Berry's Cookery Course
Mary Berry's Cookery Course, published by DK, £25, dk.com. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.