Thoroughly American Carrot Cake

Method

Sorry EU, we didn't want to meddle with this oh-so-perfect recipe by trying to convert it to metric! Measuring cups can be purchased at most shops selling cooking accessories.

1. Preheat oven to 350 F, 180 C, gas mark 4, 160 fan-assisted.
2. Allow eggs to stand at room temperature for at least 30 minutes. Meanwhile, grease and flour two shallow 9-inch round cake pans.
3. In a large mixing bowl, stir together flour, sugar, baking powder and bicarbonate of soda.
4. In another bowl combine eggs, carrots, and oil. Add the egg mixture to the flour mixture and stir until combined - do not over-stir! Pour batter into the prepared pans.
5. Bake for 30 to 35 minutes or until a wooden toothpick inserted near centres comes out clean. Cool on wire racks for 10 minutes, then remove from pans and cool on racks thoroughly.
6. Prepare cream cheese icing: beat cream cheese, butter and vanilla with
an electric mixer until light and fluffy. Gradually add 2 cups of the icing sugar, beating well. Continue to add remaining icing sugar until the icing has reached spreading consistency. Note that you will need to use most, if not all, of the icing sugar. If the consistency of the icing is too thin, it won't cover the cake properly.
7. Frost tops and sides of the cake with the cream cheese icing. Store cake in the refrigerator for up to 3 days.

Ingredients

For the carrot cake:

4 large eggs, beaten
10oz extra strong flour
16oz golden caster sugar
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
3 cups finely shredded carrots*, lightly packed
6 fluid oz vegetable oil

*Note: the carrots need to be finely shredded or they may sink to the bottom of the pan during baking.

For the cream cheese icing:

1 small package (200g) cream cheese, softened
4oz unsalted butter, softened
2 teaspoons vanilla essence
5¾ to 6¼ cups sifted icing sugar

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