Classic Carrot Cake

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 1 hr 30 mins
• 🍽️ Servings: 8?

Ingredients

For the cake

• 450ml vegetable oil
• 400g plain flour
• 2 tsp bicarbonate of soda
• 400g sugar
• 5 free-range eggs
• ½ tsp salt
• 2½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 525g carrots, grated
• 150g shelled walnuts, chopped

For the icing

• 200g cream cheese
• 150gcaster sugar
• 100g butter, softened

Directions

For the cake

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Grease and line a 26cm/10in springform cake tin.
3. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts and spices.
4. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
5. Take the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

For the icing

1. Beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
2. Spread the icing over the top of the cake with a palette knife.