Ingredients for the Carrot Cake:
280g self-raising flour
1/4 tsp bicarbonate of soda1/2 tsp baking powder180g soft brown sugar
100g carrots grated90g unsalted butter, melted
1 egg260ml milk
1 tsp mixed spice
zest of an orange
40 ml of freshly squeezed orange juice
Ingredients for the Cream Cheese Icing:
125g butter (room temperature)
100g cream cheese
325g icing sugar (sieved)
1 tsp vanilla essence
- Preheat oven to 170ºC. Line and grease two cake tins.
- In a bowl put together the self raising flour, bicarbonate of soda, mixed spice, baking powder, carrot and sugar and make a well in the centre.
- Melt the butter and let cool slightly. In a jug, whisk together the melted butter, egg, orange zest, orange juice and milk.
- Add the wet ingredients into the well of the dry ingredients and fold together using a large metal spoon until just combined. Split the mixture between the two tins. Bake for 30 minutes, pierce with a skewer and if it comes out clean, the cake is baked. Place on a wire rack to cool.
- Put the icing ingredients in a bowl and whisk all together until smooth. When the cake has cooled, place on half on a plate, spread the icing on the cake with a spatula or pallet knife and then place the second cake half on top. Then spread the icing on top.
