Carrot Cake

Name: Carrot Cake
Cook time: 30 min
Ingredients: 155 ml light olive oil (plus extra for greasing); 230 g self-raising flour; 1 tsp baking powder; 1.5 tsp ground cinnamon; 0.5 tsp mixed spice; 0.5 tsp ground ginger; 230 g light brown muscovado sugar; orange or lemon zest (of half an orange or lemon); 70 g pistachio nuts (plus 30g for decoration); 260 g carrots (grated); 3 eggs (whisked); 50 g butter (softened); 200 g full-fat cream cheese; 100 g icing sugar; 1 tsp vanilla paste

I think this could quite possibly be my all time favourite cake. It’s the first day of autumn and I can’t think of a better thing to enjoy.

Cook time30 minutes

Ingredients

For the icing

Directions

1
Preheat the oven to 160 degrees c fan 180 degrees c conventional.
2
Mix all of the dry ingredients in a bowl and in another mix all of the wet ingredients. Now combine the two mixing out any lumps.
3
Lightly oil the tins and share the mixture equally between the 2 tins. Cook for 30 minutes or until a skewer is dry when removed.
4
Allow to cool slightly before removing the tins and letting the cakes cool completely in a wire rack.
5
Beat the butter, cream cheese, icing sugar and vanilla until smooth.
6
Add a layer to sandwich the 2 sponges together.
7
Top with the remaining icing and finish with crushed pistachios.

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