Ingredients
Cake:
350 g self raising flour sieved
325 g dark soft brown sugar sieved
2 teaspoons cinnamon
250 g carrots grated
75 g walnuts roughly chopped
4 medium eggs
200 ml olive oil (See Note 1)
4 tablespoons milk
Frosting (optional):
180 g full fat cream cheese (I use Philadelphia Original)
30 g icing sugar sieved
25 g walnuts finely chopped
Instructions
Super Simple Cake:
Preheat the oven to 180C / 160C fan / gas mark 4 / 350F. Grease and line the bottom and sides of a 22cm / 9inch round cake tin with a double layer of greaseproof paper. (See above for step-by-step instructions.)
Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.
Beat together the eggs, olive oil and milk in a large jug.
Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.
Tip the cake mixture into the lined cake tin and cook for 1h – 1h15, or until a skewer comes out clean. (If you don’t own a skewer, use a teaspoon handle instead!)
Easy Cream Cheese Frosting (optional):
Simply mix the cream cheese and icing sugar together and spread it on the top of the cake. Sprinkle the finely chopped walnuts on the top to decorate.
Notes
-Allspice is optional. If you don’t care for allspice in baked goods, you can halve or omit it completely.
-To grate the carrots, use the large-hole side of your cheese grater and measure the grated carrots by piling them loosely in your measuring cup. Do not pack them in.
Store cake covered in the refrigerator.
-Approximate nutritional information is for 20 slices.
Adapted from Allrecipes
