Carrot Cake

Ingredients

• 200 g Self raising flour
• 115 g Wholemeal plain flour
• 265 g Light brown soft sugar
• 1 tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 3 tsp Mixed spice
• 1 1/2 tsp Cinnamon
• 265 g Vegetable oil
• 4 Eggs (large)
• 1 Orange (zest and juice)
• 325 g Carrots (grated)
• 95 g Pecans (chopped)
• 95 g Sultanas
• 200 g Butter (softened)
• 200 g Icing sugar
• 400 g Full fat cream cheese (I use Philadelphia)
• 1 tsp Vanilla extract
• Fondant carrot decorations
• 4 Pecans (chopped)

Instructions

1. 1

   Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8 inch sandwich tins (that are at least 2" deep)

2. 2

   In a large bowl, stir together the self raising flour, wholemeal flour, baking powder, bicarbonate of soda, mixed spice, cinnamon and light brown sugar

3. 3

   In another bowl or large jug, whisk together the vegetable oil, eggs, orange zest and orange juice. Then add it to the flour mixture and whisk everything together

4. 4

   Mix in the grated carrot, chopped pecans and sultanas

5. 5

   Divide the mixture evenly between the cake tins, use scales for accuracy

6. 6

   Bake for 40-45 minutes until golden brown and a thin skewer inserted in the centre comes out clean. Remove them from the tin and leave them to cool on wire racks

7. 7

   If the cakes have domed on top, level them off with a cake leveller or a knife

8. 8

   To make the frosting, use an electric mixer to beat the butter on it's own until soft and creamy

9. 9

   Add the icing sugar, and mix in until well combined

10. 10

    Add the cream cheese and the vanilla extract, mix until just combined and smooth

11. 11

    Place one of the sponges onto a plate or cake stand and spread or pipe some of the frosting over it

12. 12

    Top with the second sponge, then pipe or spread the remaining frosting on top

13. 13

    Decorate with fondant carrots and chopped pecans

14. 14

    Store any leftovers in the fridge for up to 3 days