Classic Carrot Cake

Name: Classic Carrot Cake
Total time: 95 min
Yield: 12 servings
Cuisine: British
Ingredients: 450ml vegetable oil; 400g plain flour; 2 tsp bicarbonate of soda; 450g granulated sugar; 5 large eggs; ½ tsp salt; 2 tsp ground cinnamon; 500g carrots, grated; 150g walnuts, chopped; 200g full-fat cream cheese; 150g caster sugar; 100g unsalted butter, softened

Spiced, super-moist sponge loaded with walnuts and smothered in a rich cream cheese frosting.

95 min serves 12 Medium Watch

Ingredients

450ml vegetable oil1L

400g plain flour1.5kg

2 tsp bicarbonate of soda200g

450g granulated sugar1kg

5 large eggs6 pack

½ tsp salt750g

2 tsp ground cinnamon35g

500g carrots, grated1kg

150g walnuts, chopped200g

200g full-fat cream cheese200g

150g caster sugar1kg

100g unsalted butter, softened250g

Method

For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
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.
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. Remove 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.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

Cost to cook

serves 12 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £6.97 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£11.91 est. · serves 12

Party food

Party food Family dinnersvegetarian