Carrot Cake Recipe

300g plain flour

2 teaspoons cinnamon

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

200g soft brown sugar

4 eggs

250ml oil

1 orange, zested

1 lemon, zested

200g carrots – finely grated

150g chopped walnuts

Cream Cheese Frosting

125g unsalted butter

50g icing sugar

250g cream cheese

1. Preheat your oven to 150C/fan 130C/gas 2.

2. Line a 20cm, 10cm deep cake tin with greaseproof paper.

3. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

4. Mix the eggs well with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Stir in the chopped walnuts.

5. Spoon the mixture into the tin and bake for around 1 hour 15 minutes or until a skewer comes out clean. Allow to cool.

6. For the frosting beat the butter and icing sugar together until nice and soft and then mix in the cream cheese. Chill the mixture until it’s reasonably thick. Spread a thick layer on top of the cake and decorate with additional walnuts should you wish.