Easy Carrot Cake Recipe

Ok I am officially obsessed with this Carrot Cake Recipe! The cake is super soft and fluffy, with tiny shreds of carrot adding a hint of crunch here and there. You'll also find some small pieces of walnuts that bring extra yumminess. This cake is like a perfect mix of comfy and fancy – it's moist and tender, with a touch of a fluffy cream cheese sweetness that'll make you want to keep munching. Get ready to fall in love with this recipe!

Easy Carrot Cake

Ingredients:

CAKE

1 cup (125g, 4oz) self-raising flour

½ cup (60g, 2oz) plain flour

1 tsp bicarbonate of soda

½ tsp cinnamon

3 carrots, grated

½ cup (60g, 2oz) walnuts, roughly chopped

½ cup (80g, 3oz) brown sugar

¾ cup (185ml, 6fl oz) olive oil

½ cup (180g, 6oz) raw honey

3 eggs, lightly beaten

1 tsp vanilla extract

ICING

250g. (9oz) cream cheese, chopped into pieces

½2 cup (80g, 302) raw icing sugar

1 tsp vanilla extract

½ cup (60g, 2oz) chopped walnuts, to finish

Method:

Preheat oven to 160°C (325°F, Gas Mark 3) and line a 24cm (9½ in) springform cake tin with greaseproof paper.

In a large bowl, combine together flours, bicarb and cinnamon. Stir through the carrots and walnuts.

In a separate bowl, combine brown sugar, oil, syrup, eggs and vanilla Pour the wet ingredients into the dry and stir until just combined.

Pour mixture into tin and bake for 1 hour, 15 minutes, or until dark golden and firm to the touch.

Remove from the oven and cool for 10 minutes before removing to a wire rack to cool completely

Combine cream cheese, icing sugar and vanilla in the bowl of an electric mixer. Beat until light and fluffy When cake has cooled, smooth on the icing with a spatula and sprinkle with chopped walnuts to serve.