Thomas’ Carroty Cake
This gorgeous Peter Rabbit-inspired celebration cake from Miranda Gore Browne is perfect for a children's birthday party or a special Easter treat.
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.
|light soft brown sugar
|sunflower or vegetable oil
|large eggs, lightly beaten
|grated orange zest
|carrots, peeled and coarsely grated
|walnut pieces (optional – Thomas would not allow these in his cake)
|For the cream cheese icing:
|full-fat cream cheese
|unsalted butter, softened
You will need two 20-cm loosebottomed cake tins and a food processor or electric hand-held whisk.
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