Britishby TheMealDBCarrot CakeServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+450ml Vegetable Oil400g Plain Flour2 tsp Bicarbonate Of Soda550ml Sugar5 Eggs½ tsp Salt2 tsp Cinnamon500g grated Carrots150g Walnuts200g Cream Cheese150g Caster Sugar100g ButterStepsStep-by-step0 of 4 done1For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.2Mix 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.3Spoon 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.4Meanwhile, 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.Source: TheMealDB
