You will need: 2x 20cm cake tins, saucepan, sieve, electric whisk, wire rack and a piping bag.
- 200g soft light brown sugar
- 2 free range eggs
- 200ml sunflower oil
- 200g plain flour
- 200g carrots, grated
- 50g raisins
- 50g chopped walnuts plus extra to decorate
- 100ml orange juice
- 1 tbs honey
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon,
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Drop of vanilla extract
Cream Cheese Frosting
- 300g icing sugar
- 50g unsalted butter, at room temperature
- 180g full fat cream cheese, cold
- Preheat the oven to 170C and line bases of x2 20cm cake tins with greaseproof paper.
- Place the raisins, orange juice and honey in a saucepan and gently heat until the raisins become plump and the majority of the liquid has been adsorbed.
- In the mean time beat the sugar, eggs and oil in a bowl until all of the ingredients are combined. Slowly add the sifted flour, bicarbonate of soda, baking powder, cinnamon, ginger and vanilla extract and continue to beat until you form a lump free mixture.
- Stir in the grated carrots, chopped walnuts and the raisin mixture including all of the remaining liquid and mix until evenly dispersed.
- Pour the mixture into the prepared tins and smooth over. Bake in the preheated oven for 20-25 mins, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire rack to cool completely.
- Whilst the cakes cool make the cream cheese frosting by beating together the icing sugar and butter until combined. Add the cream cheese and beat until smooth and lump free.
- Once the cakes are cold, put one cake on a stand and spread or pipe the butter cream on top. Sandwich with the remaining cake and dust with icing sugar. Lastly sprinkle with chopped nuts and edible flowers if available.
Baking Tip: When making butter cream, take care not to overbeat the mixture as this will cause it to become runny and limp.
If you prefer you can make cupcakes instead with the mixture. This recipe will make 24 small cupcakes and you will need to make 2 batches of frosting.
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