First of all sorry for the long due blog post.

This weekend I made a carrot cake (with real carrots), I have to explain this one. My boyfriend didn’t realise carrot cake actually had carrots until this weekend, which I have to say I found hilarious and have been making fun of him ever since.

 

Ingredients for my Carrot Cake Recipe:

• 225g unsalted butter at room temperature
• 225g of light brown sugar
• 100g chopped walnuts
• 175g grated carrots
• 4 eggs
• 200g of self-raising flower, sifted
• half a teaspoon of ground cinnamon

Ingredients for the orange icing:

• zest of an orange
• 75g unsalted butter at room temperature
• 75g cream cheese
• 260g icing sugar, sifted

Method for the Carrot Cake:

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease a cake tin with butter then dust with flour.
2. In a bowl beat the butter and sugar until light and creamy. Beat the eggs and add a little bit at a time, mixing well after each addition.
   

   The start of my carrot cake

3. Add the cinnamon to the mixture
4. Sift the flour and add in 3 parts to the mixture, mixing well after each addition.
   

   Sifted Flour

5. In another bowl mix the grated carrots and chopped walnuts together and stir this through the carrot cake mixture.
   

   Grated carrots and chopped walnuts

6. Spoon the mixture to the cake tin and bake for around 45-50 minutes or until a skewer comes out clean.
7. Once is baked, leave in the cake tin for 10 minutes. Leave it to cool before icing.

Method for the orange icing:

1. Beat the butter in a bowl until creamy.
2. Add the cream cheese and mix well.
3. Sift the icing sugar and add small quantities at a time to the bowl.
4. Mix in the zest of the orange.
5. Ice the cake and enjoy!
   

   Carrot Cake