Carrot cake recipe for cakes, loaves and cupcakes

I have a confession; Carrot cake was never one of my favourite cake flavours until I sat down with my team to recipe test our carrot cakes for our supply agreement to Selfridges back in 2016. One bite and I was in love. The combination of the spiced rich sponge with the cool creamy cream cheese, wowsers. This recipe is one of my favourites and I am extremely proud to share it with you.

You will need:

300 g soft light brown sugar

3 eggs

300 ml sunflower oil

300 g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon, plus extra to decorate

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon vanilla extract

300 g carrots, grated

100 g shelled walnuts, chopped, plus 75 g extra, chopped and whole, to decorate

300g icing sugar

20g softened unsalted butter

125g cream cheese

Start by preheating your oven to 175 degrees c (160 fan)

Grate your carrots and chop your walnuts so that these are ready to add to the mix.

In a bowl, whisk your sugar and eggs together until they become fluffy. Add the oil.

Add all of the dry ingredients.

Add the grated carrot and walnut and mix together ensuring there are no lumps.

Bake for 18 minutes (cupcakes) or 30 minutes (cake), ensuring a toothpick comes out dry when inserted into the middle.

In the mean time, combine your butter and cream cheese, mix at high speed and then add your icing sugar. Try not to eat all of the frosting before your cakes have cooled down!

Once your cupcakes / cake are completely cool, decorate with your cream cheese frosting, finishing off with a sprinkle of chopped walnuts and cinnamon.

Enjoy x