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1
Coarsely grate the carrots and zest the orange, set those aside.
2
Preheat your oven to 180°C / 355°F / Gas mark 4.
3
Grease and line 2 cake tins with parchment paper, (see the video for the tin sizes).
4
Wet Ingredients: Add the oil, eggs, vanilla extract and yogurt to a jug and whisk them together.
5
Dry Ingredients: Sift the flour, baking powder, salt and spices into a large bowl, then add the muscovado sugar and mix those together and make a well.
6
Pour in the wet ingredients and add the grated carrots and orange zest.
7
Fold those together using a spatula until everything is amalgamated.
8
Divide the batter equally between the 2 prepared cake tins.
9
Give the tins a couple of light taps on the bench to lift any large air bubble.
10
Get them into your preheated oven and bake for 45 minutes.
11
Cream Cheese Frosting:
12
Mix the butter and icing/powdered sugar together, then whisk until light and fluffy.
13
To prevent splitting, blend in the cream cheese (using a spatula) in 2 halves.
14
Refrigerate for it 10 minutes before applying it to the cake.
15
When the time is up on the cakes, check with a cocktail stick, if it comes out dry, they’re done, if not, bake for a further 5 minutes.
16
Place the hot cakes on a wire rack for 15 minutes before removing them from the tins.
17
Choose the least attractive cake for the bottom layer and level it off (see the video) then get it onto a serving plate or cake stand.
18
Apply half of the frosting to the cake and spread it out evenly, but staying little shy of the edges.
19
Line it up and place the top cake on to the bottom and gently press it down until the filling squeezes to the edge.
20
Apply the rest of the frosting to the top of the cake.
21
Decorate with whole and crushed walnuts (see the video)
22
Slice and serve with a nice cup of tea or coffee.
23
Enjoy.
Method
Ingredients
270g / 9½oz Self-Raising flour
4g / 1tsp Baking powder
6g / 1½ Cinnamon
1g / ½tsp Nutmeg
2g / ¼tsp Salt
325g / 11½oz Light Muscovado sugar
230ml Sunflower or Veg oil
4 Eggs (large room temp)
100g / 3½oz Yogurt
6ml / 1tsp Vanilla extract
255 / 9oz Carrots (coarsely grated)
100g / 3½oz Mixed dried fruit
100 / 3½oz Walnuts
Zest of 1 Small Orange
Cream Cheese Frosting:
100g / / 3½oz Butter (soft & unsalted)
300g / 11oz Icing/Powdered Sugar
100g / 3½oz Soft Cream Cheese
Note: If you are using Plain aka AP flour, you need to add an extra 8g / 2tsp of baking powder to the recipe, making a total of 12g / 3tsp.
Stainless Steel Microplane Grater & Zester
Nutmeg and spice grater, with container built in, 1 free nutmeg included
8″ / 20cm Silicone Spatula
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