Mary Berry's carrot and walnut cake with cream cheese icing recipe
For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
- 250ml (8.8 fl oz) sunflower oil
- 4 large eggs
- 225g (7.9 oz) light muscovado sugar
- 200g (7.1 oz) carrots, peeled and coarsely grated
- 300g (10.6 oz) self-raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 75g (2.6 oz) walnuts, shelled and chopped, plus 8 halves to decorate
- 50g (1.8 oz) butter (room temperature)
- 25g (0.9 oz) icing sugar
- 250g (8.8 oz) full-fat cream cheese (room temperature)
- 3 drops of vanilla extract
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 8
- Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
- In a large bowl, combine all the ingredients for the cake mixture as shown below. Spoon the mixture evenly between the tins.
- Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
- Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
- Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
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