Top this classic carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Prep:35 mins
Serves 10-12
230ml vegetable oil, plus extra for the tin100g natural yogurt4 large eggs1½ tsp vanilla extract½ orange, zested265g self-raising flour335g light muscovado sugar2½ tsp ground cinnamon¼ fresh nutmeg, finely grated265g carrots (about 3), grated100g sultanas or raisins100g walnuts or pecans, roughly chopped (optional)
STEP 1Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.STEP 2Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.STEP 3Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.STEP 4To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
