So this is the only carrot cake recipe I have used to date, as cake recipes have always kind of scared me. I guess I have thought that more skill is required to bake a whole tin of uncooked mixture. To get it right, all cooked evenly all the way through and not burnt on top has always seemed like it requires a lot of skill. This recipe, like all of the other Chelsea Sugar recipes I have tried has proven to be easy to follow, foolproof and delicious at the end.
- 3 eggs
- 2 c brown sugar
- 1 c oil
- 3 c grated carrots
- 2 1/4 c flour
- 1/2 c milk (warmed)
- 1 t salt
- 2 t cinnamon
- 2 t baking soda
- 1/2 c walnuts
- 1/4 c almonds
- 1/4 c dried apricots
- 50g butter, softened
- 1/2 c cream cheese
- 2 c icing sugar
- 1 t vanilla essence
- Beat eggs and brown sugar together until combined.
- Add oil and 1/2 c walnuts, then all other ingredients and mix well. This mixture when all combined should be quite wet, if you think it is too wet then it is probably perfect.
- Pour into a large 23 cm greased non-stick cake tin (I used a Wiltshire 22cm ring cake tin and this was definitely too small) and bake for 45-55 minutes or until a skewer comes out clean.
- Stand in the tin for 20 minutes and then turn onto a wire rack to cool.
- Once cake has completely cooled start the icing. Beat butter and cream cheese together.
- Add the icing sugar, vanilla and sufficient milk to make a light fluffy consistency that is also able to hold it’s own.
- Spread over cake, then roughly chop the 1/4 c walnuts, almonds and apricots and sprinkle over top of cake.
Tip: The longer the cake is in the oven, and the lower the temperature the wetter the mixture can be.