Abby’s Spiced Carrot Cake
Top your spiced sponge with walnuts for extra crunch.
- 450g light brown sugar
- 5 whole eggs
- 450g vegetable oil
- 450g plain flour
- 15g bicarbonate of soda
- 15g baking powder
- 7g cinnamon
- 20g ground ginger
- 20g mixed spice
- 5g vanilla extract
- 450g grated carrot
- For the sweet cream cheese frosting
- 600g sifted icing sugar
- 100g soft butter
- 250g cold full fat cream cheese
This recipe is fabulously simple as you can weigh everything in grams straight into the bowl of your mixer.
Place everything together, except the carrot, into a freestanding mixer and mix until smooth and well blended. Then add the carrot and mix to combine.
Line one 10 inch springform tin and pour in the mixture. Level the top with a spatula and place in a 160 degree oven for 1 hour and 15 minutes until a skewer placed in the centre of the cake comes out clean.
Allow to cool slightly then remove from the tin. Allow to cool fully then slice horizontally in two with a serrated knife and a good eye, then place both halves on a wire rack to cool completely.
To make the frosting, beat everything in a mixer for 3 minutes until smooth and fluffy.
Spread liberally between the layers of the cake and place each layer on top of the other. Coat the top and sides in the frosting and decorate with walnuts and sprinkle with cinnamon. Then scoff.