This is a delicious nut-free recipe but half a cup of chopped walnuts can be added to the dry ingredients and walnuts can be used to decorate the final cake if you so desire.
300g of carrots (roughly 3-4 carrots peeled and grated) 200g of caster sugar
200g self-raising flour
1/2 teaspoon baking powder
1 tsp ground ginger
2 tsp cinnamon
85g of raisins or sultanas
100ml of sunflower oil
3 large eggs
1 teaspoon of vanilla extract
For the icing:
180g cream cheese
100g icing sugar
1/4 teaspoon vanilla extract
40g of softened butter
1. Preheat the oven to 180 degrees Celsuis/gas 4. Grease and line a 20cm/8 inch sandwich tin (there is a nifty tip in the video to help with this!).
2. In a large bowl mix together the grated carrot, sugar, flour, baking powder, raisins and mixed spice.
3. After mixing for a minute or two you will notice the mixture will become nice and gooey. This is due to the carrot juice being released and helps to keep the cake moist.
4. In a jug, mix together the oil, eggs and vanilla extract. Add this mixture to the dry ingredients.
5. Once the mixture is well mixed, pour it into the tin you greased earlier, place it in the oven and bake for forty minutes.
6. While your cake is cooking, make the icing. Sieve the icing sugar into a bowl, stir in the cream cheese, vanilla extract and the butter. Cream until smooth with the back of a wooden spoon. Once made, place it back in the fridge to chill.
7. Once the cake is cooked, turn it out onto a cooling rack and let it cool completely. It is important to ensure the cake is completely cool before adding the icing otherwise your icing will melt. You can add some finely grated carrot or fondant carrot decorations to make your cake look pretty.