Carrot Cake

This recipe is my Mum's. I don't know where she got it from. My ex-husband asked for it when we got divorced - it was the one thing of mine he wanted. I said "No". I'm petty, I know. Anyway, here it is for the entire internet.

I've written below how I do this, but my Mum bakes the lot in a 23cm tin and doesn't do a sandwich situation. She bakes it for 1 hour and 10 minutesShe uses half the amount of icing I have written here.

Ingredients

  • 1 cup wholemeal flour
  • 1 cup plain white flour
  • 2 tsp baking soda
  • 2 cups raw sugar
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 cup oil (I have used rapeseed or olive oil)
  • 4 eggs, beaten
  • 3 cups grated carrots

Icing

  • 240g full fat cream cheese
  • 120g softened butter (just leave it out on the counter for an hour before using)
  • 4 cups icing sugar (500g)
  • 2 tsp vanilla paste

Method

  1. Preheat oven to 180 degrees Celsius. Grease two 21cm round cake tins. Line with baking paper.

  2. Combine the flours, baking soda, raw sugar, salt, and cinnamon in a bowl.

  3. Make a well. Tip the grated carrot into the well. Combine the oil and eggs in a bowl. Pour into the well on top of the carrots. Stir well.

  4. Bake for 55 minutes, or until a skewer comes out clean.

  5. Leave cakes to cool completely. Combine the cream cheese, butter and vanilla in a bowl. Beat gently until smooth. Add in the icing sugar and stir to combine. Once it is coming together, beat gently. Spread 1/3 on top of one cake, stack the second one on top, then spread the rest over the top and sides. Store in the fridge.

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