Recipe: Carrot Cake

The recipe was loosely taken from BBC Good Food.

I can take or leave chocolate, crisps or sweets but cake? Cake I can eat all day, every day. Hence why I try not to bake it so I don't eat it all but last week I decided that I rather missed baking and whipped this up as a birthday treat for my boyfriend's dad. I was so pleased how it turned out!

Ingredients:
300ml of sunflower oil
4 eggs
280g of soft light brown sugar
170g of self-rasing flour
170g of wholemeal flour
4 teaspoons of cinnamon
1 teaspoon of nutmeg
2 teaspoons of bicarbonate soda
280g of coarsely grated carrots
100g of chopped walnuts

For the icing:
Make it easy for yourself and buy the Betty Crocker ready made cream cheese icing. It's like heaven in a tub. You'll need two tubs and some walnuts to decorate.

Method:
Heat the oven to 180 degrees and generously grease three shallow cake tins with butter.

Whisk together the oil and beaten eggs in a bowl and leave to one side. Add the sugar, flours, spices and bicarbonate soda into a large mixing bowl. Make sure you mix together thoroughly with a wooden spoon.

Finally add the remaining grated carrots, walnuts and egg mixture to the dry ingredients and give it a good stir.

Divide the mixture equally between the three cake tins and pop in the oven. Mine cooked with 30 minutes but always keep an eye on it as it depends on your oven. Sometimes it can take up to an hour.

Once the cakes have cooled, slice off the top - quickly scoff them so the evidence disappears - and smear on the icing before placing them on top of each other. Decorate with the walnuts however you wish.

Admire your handy work and tuck in to a big slice in front of the telly.

Like always, please do tweet me if you happen to make this! Happy Baking!