Thomas' Carroty Cake
Introduction
When Thomas was just three years old, he told me this was his favourite cake. He loves to make it with me, and always ensures there is a thick layer of cream cheese icing in the middle and on top.
Ingredients
| 250 g | light soft brown sugar |
| 250 ml | sunflower or vegetable oil |
| 3 | large eggs, lightly beaten |
| 2 tsp | vanilla extract |
| 250 g | self-raising flour |
| 1 tsp | baking powder |
| ½ tsp | salt |
| 1 tsp | mixed spice |
| 1 tsp | vanilla extract |
| 1–2 tsp | grated orange zest |
| 300 g | carrots, peeled and coarsely grated |
| 100 g | sultanas |
| 75 g | walnut pieces (optional – Thomas would not allow these in his cake) |
| For the cream cheese icing: | |
| 150 g | full-fat cream cheese |
| 40 g | unsalted butter, softened |
| 1 tbsp | orange juice |
| 1 tsp | vanilla extract |
| 500 g | icing sugar |
Essential kit
You will need two 20-cm loosebottomed cake tins and a food processor or electric hand-held whisk.
Instructions
1 Preheat the oven to 170°C (325°F/Gas 3). Line two 20-cm loosebottomed cake tins with cake tin liners or use non-stick baking paper.
2 Put all the ingredients for the cake in the bowl of an electric mixer and mix until well combined, although Thomas mixes this in a large bowl with a wooden spoon.
3 Scrape the mixture into the prepared tins and bake in the preheated oven for 20–25 minutes until golden and firm yet springy to the touch.
4 Prepare the cream cheese icing. Put the cream cheese, butter, orange juice and vanilla into a bowl with half the icing sugar and beat well with an electric hand-held whisk; alternatively whizz in a food processor. Add the remaining icing sugar and whisk or whizz until smooth and fluffy – this will take about 3 minutes.
5 Remove the cakes from the oven and allow to cool before sandwiching together with the icing
