I think this has to be my favourite cake of all time! It is so moreish & the cream cheese icing is very decadent but essential!
I top mine with walnut halves but you can decorate however you want to.
*Interesting fact! Mr W & I had carrot cake for our wedding cake!
Serves 8-10 Approx 51p per slice
Prep time 15 minutes Cooking time 40-45 minutes then about 10-15 minutes for decorating
175g self raising flour
175ml sunflower oil
175g light brown soft sugar
3 large eggs, lightly beaten
140g grated carrot (about 3 medium carrots)
1tsp bicarbonate of soda
1tsp ground cinnamon
1/2 tsp ground nutmeg
For the icing:
110g unsalted butter, softened
225g full fat cream cheese
480g icing sugar
Pre-heat the oven to 180C/Fan 160/Gas 4.
Grease & line two 20cm sandwich tins with baking paper.
Put the sugar into a mixing bowl, pour in the oil & add the eggs. Mix together lightly then stir in the carrots & raisins.
Mix the flour, bicarbonate of soda & spices then sift into the bowl. Mix together gently until all the ingredients are incorporated. The mixture should be quite soft & runny.
Divide the mixture between the prepared tins & bake for 40-45 minutes. To check insert a skewer or tip of a knife, if it comes out clean it's done. The cake should also feel firm & springy to touch.
Allow the cakes to cool for 5 minutes in their tins then turn them out onto a wire rack to cool completely.
To make the icing beat together the butter & cream cheese then carefully mix in the icing sugar. I mix in about 1/3 at a time as it can get messy!
Place one of the cakes on a serving plate & spread with half of the icing.
Take the other cake & carefully place it on top then spread over the rest of the icing.
Decorate with walnut halves if you wish.