Layered carrot cake
https://www.coop.co.uk/recipes/layered-carrot-cake
Use Co-op British carrots to make this classic British cake
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Feeds
12
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Ready in
1 hour
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
- For the cake
- 200g Co-op self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 3 Co-op British eggs
- 150g light brown soft sugar
- 150ml sunflower oil
- 200g carrots
- 50g walnuts, chopped
- 50g raisins
- For the icing:
- 100g Co-op unsalted butter, softened
- 150g icing sugar
- 180g soft cheese
- Zest and juice 1 lemon
Method
- Preheat the oven to 170°C/fan 140°C/Gas 3
- Oil a 900g loaf tin and line with greaseproof paper
- Mix the flour, bicarbonate of soda, ground cinnamon and mixed spice and set aside
- Beat the eggs in a bowl with light brown soft sugar and sunflower oil until smooth
- Grate the carrots then add to the flour mix with walnuts and raisins, and stir
- Pour into the tin and bake for 55 mins to 1 hour
- Check after 45 mins and cover with foil if the top has browned
- When a skewer comes out clean from the centre, remove from the oven and turn out to cool
- Beat the butter with the icing sugar until smooth
- Add the soft cheese, the lemon zest and juice
- Beat again
- Cut the cake into 3 horizontal layers
- Spread icing between each layer and on top
- Decorate with some extra chopped walnuts and lemon zest, if you like
