As the winter months approach and the chill starts to fill the air, we start to reach for the comfort food and what is more comforting than a luscious moist light carrot cake with lashings of cream cheese frosting. This is an original Dimpsey recipe from our very own Sally who works in the office. Nom nom nom!
250 ml sunflower oil
4 large eggs
225 g light muscovado sugar
200 g carrots, coarsly grated
350 g self-raising flour
2 tsp baking powder
1 tsp mixed spice
1/2 tsp cinnamon
juice and zest of 1 orange
110g butter, softened
225g cream cheese
480g icing sugar
2 teaspoons vanilla extract
zest of 1 orange (keep the juice for something else!)
Preheat the oven to 180C/Gas 4/fan 160C
Mix together the sugar and butter until fully beaten and mixed
Add everything else in and mix. The mixture will be loose and almost runny, this is good, it is a very moist cake.
Add to a lined and greased cake tin and bake for 40-45 minutes. Depending on your oven it may take longer, simply place a knife or skewer into the centre of the cake, when it comes out clean, your cake is cooked.
When cooked, remove and allow to cool.
To make the frosting whisk everything together in a bowl, allow to chill in the fridge for 30 minutes then add to the top of the cooled cooked cake.
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