Carrot Cake

This cake has come about as a friend at work asked me if I would make a cake for his mum for Mother’s Day.

I have done some carrot cupcakes before but not a big carrot cake. I was excited to make a big cake as I don’t do them very often and getting to do one that I probably wouldn’t do was good.

This carrot cake recipe is not the standard one but still smelt amazing once it was cooked. I added a layer of walnuts to the middle to add a little crunch.

When I delivered this to my friend at work, he was excited to give it to his mum on Mother’s Day. I hope wish every mum out there had a great Mother’s Day.

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Carrot Cake
Print Recipe
Servings Prep Time
6 slices 20 minutes
Cook Time
35 minutes
Servings Prep Time
6 slices 20 minutes
Cook Time
35 minutes
Carrot Cake
Print Recipe
Servings Prep Time
6 slices 20 minutes
Cook Time
35 minutes
Servings Prep Time
6 slices 20 minutes
Cook Time
35 minutes
Ingredients
Cake
Icing
Servings: slices
Instructions
  1. Pre-heat oven on gas mark 4 then grease and line two 8 inch cake tins.
  2. Add all the ingredients to a bowl and mix them together until fully incorporated. Split the mixture between the two 8 inch cake tins and tap the tins lightly on the side to level the mixture.
  3. Put in the oven for 35 minutes but keep checking on it. Once cooked all the way through, remove from the oven and leave in the tins for 5 minutes.
  4. After 5 minutes, turn out on to a cooking rack and leave to cool completely. Once the cake is cooled, mix the cream cheese and icing sugar together until incorporated.
  5. Once incorporated, spread on one half of the cake then add the second half and then spread the rest on top of the cake and top with the rest of the icing. Decorate with some chopped walnuts

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