300g Light Brown Sugar
3 Medium Eggs
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt
Dash of Vanilla Extract
300g Carrots (peeled and grated)
Makes 15 Slices
Preheat your oven to 170 degrees C, 325 degrees F or Gas Mark 3. Grease and line three 20cm cake tins.
Put the sugar, eggs and oil in a mixer and whiz until all incorporated. Slowly add in the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract. Continue to mix until all combined.
Add in the carrots and stir into the mixture until evenly distributed. At this point you could also add in chopped walnuts (approximately 100g worth). I'm not a huge nut fan, so choose to just decorate the top of the cake with them, rather than include them in the sponge.
Pour the mixture into your prepared cake tins and smooth the surfaces. Bake in the middle of the oven for 20 minutes. The cakes will be ready when golden brown and the sponges bounce back when touched. Leave them to cool in the tins for half an hour before turning them out onto a wire cooling rack.
When cold, you can then ice the cakes! The best filling and covering for Carrot Cake is Cream Cheese Icing. To make this simply combine 300g of Icing Sugar (sifted), 50g of Butter (softened) and 125g of Cream Cheese. Combine all ingredients in a mixer. Do not over mix, however, as the icing can become too runny.
Serve and enjoy!